Basil & Garlic Spaghetti Squash

Spaghetti Squash

Spaghetti squash can often be found year round, like most gourds. However their freshest during their season from fall to winter.

 Since it's approaching the end of summer, I could only find a tiny squash, but its still just as tasty! 
Preheat your over to 375.
 Cut the squash open length wise (or the "hot dog" way, as I was taught in the fourth grade). Since squash can be dense, you may want to place a towel over your knife to help you apply pressure safely. Scoop out the seeds and the strings much like you would when carving a pumpkin.
Place the two squash sides face down in an oven safe pan and fill with a quarter inch of water.
Bake for 50 minutes.

Once the squash has finished baking remove it from the water and place on the counter to cool.
When cool enough to handle, using a fork, scrap the meet of the squash. It will come apart in strands naturally.

For infants trying spaghetti squash for the first time, the next step would be to puree the meat. You can add some of the cooking liquid, or water, to thin it out a bit. You can also mix and match spaghetti squash with other fruits and vegetables to make new puree flavor combinations.

For toddlers and infants who have not shown to have a reaction to spaghetti squash:

Since my squash was tiny, I only used one tablespoon of butter, two basil leaves and two cloves of garlic. For any squash larger than tiny, or for extra flavor, I would suggest doubling these ingredients.
Melt the butter in pan on medium heat, be sure not to let it sit too long, it's easy to burn. Dice the garlic and basil and place in the pan just long enough to start to smell the garlic. Then toss in with the spaghetti squash! 

Toddlers and bigger kids can eat this dish as is, for infants you can place the whole thing in the blender and puree until smooth. You may need to add a bit of liquid to thin out to the right consistency. A great dish for the entire family!

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