Spaghetti Squash with Pear and Carrot Baby Food Recipe
I have been experimenting with different kinds of squash. This week I have found a new favorite squash for my menu. It’s called a spaghetti squash, and it has a mild, slightly sweet flavor that’s perfect for blending with fruits and veggies. It makes a delicious spaghetti squash with pear and carrot baby food that I love to have at dinner time.
The combination of the spaghetti squash with the sweetness of the pear and the earthiness of the carrot creates a balanced meal. The texture is smooth and velvety, making it easy for me to eat and enjoy. The vibrant colors make it very pretty too. It is a dish that I hope Mommy will be making again soon.
Spaghetti squash is definitely one of my favorite vegetables to eat, and I always look forward to the next time I can have this tasty dish. I can’t wait to see what other delicious recipes Mommy will come up with using spaghetti squash in the future. But for now, here is my favorite way to eat spaghetti squash.
Spaghetti Squash with Pear and Carrot Baby Food
Squash is a great source of vitamins and nutrients for growing babies. These fleshy fruits are becoming a staple in our kitchen. Most have a delicate flavor and produce velvety smooth purees. This spaghetti squash with pear and carrot baby food recipe is sure to be a hit with your little one.
Spaghetti squash provides fiber, vitamin C, beta-carotene (which converts to vitamin A), vitamin B6, and niacin, all essential for a baby’s growth and immune system. Pears offer fiber, vitamin C, vitamin K, potassium, and copper, aiding digestion and overall health. Carrots are packed with beta-carotene, fiber, vitamin K, and vitamin C, supporting vision, immune function, and digestion.
The texture of the spaghetti squash adds a fun and interesting element to the puree, making mealtime a more enjoyable experience for both you and your baby. When combined with sweet pears and carrots, it creates a flavorful and healthy meal that your little one will love. Give this spaghetti squash with pear and carrot baby food recipe a try and let us know how it goes!
Ingredients:
1 small spaghetti squash
2 large firm pears
4 medium carrots
Preparation:
Preheat the steamer on high heat.
Wash the spaghetti squash. Carefully peel away the outer skin and cut it in half lengthwise. Using a spoon, gently scoop out the seeds and pulp. Take care while scraping the spoon on the inside of the squash.
Spaghetti squash comes in various colors, including yellow, orange, and ivory. It belongs to the Cucurbitaceae family, which includes pumpkins, cucumbers, and melons.
Spaghetti squash gets its name from the fact that the flesh consists of long strands that resemble spaghetti. If you are too rough with the spoon, you will start dislodging these strands. You don’t want that, so be gentle while removing the pulp.
Once you have a nice and clean spaghetti squash, cut it into cubes about an inch thick. Put the cubes in a bowl and set them aside.
Pears have been cultivated for thousands of years, with origins tracing back to ancient China. They belong to the Rosaceae family, making them relatives of apples, quinces, and cherries.
Wash the pears and peel them. Firm pears work best for steaming, and firm pears have tough skins. It’s best to remove them for a smoother puree. Cut the pears into quarters and remove the cores and seeds. Add the pears to the spaghetti squash and set aside.
Wash your carrots thoroughly and peel them. Give the peeled carrots another quick rinse in cool water. Cut the carrots into half-inch pieces.
Carrots have been around for about 5,000 years and were originally purple, white, or yellow. The Dutch were responsible for creating the orange carrot we know today.
Put the carrots into the steamer first, followed by the spaghetti squash, and the pears on top. Cover and reduce heat to medium.
Steam for 20-30 minutes. The carrots, squash, and pears should be tender but hold their shape when pierced with a fork. Remove from the steamer and set aside on a plate to cool.
The seeds of spaghetti squash can be roasted and eaten, similar to pumpkin seeds.
Put the room-temperature or slightly warm ingredients into a food processor. Run the machine on high until thoroughly blended and smooth. If it’s too thick, you can add a little water, formula, or breast milk to reach your desired consistency.
This batch will yield leftovers. You can keep leftovers in the fridge for up to 3 days. If you choose to store the leftovers in the fridge, you will retain more nutrients if you keep the ingredients whole and puree just before serving.
The spaghetti squash with pear and carrot baby food puree freezes very well. We store ours in meal-sized portions for quick dinners. They can stay fresh in the freezer for up to 3 months.