Spaghetti squash

Spaghetti squash can be offered once baby is ready for solids, around 6 months.

Where it comes from

Spaghetti squash is a type of squash native to Mexico. Today it is grown worldwide and known as golden macaroni, noodle squash, or vegetable spaghetti. After cooking, the flesh pulls apart into pasta-like strands.

Nutrition

It provides fiber and water, plus magnesium and vitamins A, B6, C, and K. It carries carotenoids, which the body turns into vitamin A. They support eyesight and act as antioxidants.

Halve the squash, scoop out the seeds, cook until soft, and rake out the strands with a fork. Strands can be sticky, so stir them into a soft food if baby struggles.

At six months put short-chopped strands in a bowl or fold them into patties. At nine months give clumps and long strands. At one year offer loosely chopped strands and let them try a fork.

Raw or undercooked spaghetti squash is very hard and tough to chew. That raises the choking risk.

Cook the squash until completely soft and serve it in a form that suits the age. Set up a safe eating space and stay beside your baby.

Spaghetti squash is not a common allergen. Allergy from eating winter squash is uncommon but has been reported. Some people who handle squash get an itchy rash on the hands. Wash your hands right after preparing it. If baby's skin is very sensitive, put a barrier ointment on the face and diaper area before the meal, then gently wash the face and hands afterward.

Related conditions

People allergic to ragweed pollen or to other fruits and vegetables in the gourd family may also react to winter squash. They can get oral allergy syndrome, which means short-lived itching, tingling, or burning in the mouth, with no dangerous reaction expected. Cooking, canning, and peeling may reduce the reaction.

As with any new food, give a small amount for the first few meals. Raise it slowly if there is no reaction.