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Posh Squash
A Smart Addition to a Baby or Toddler's Diet
By Donna Smith
1 1/4 pounds organic butternut squash, about 3 cups
Cut squash in half and remove seeds. Place cut side down in a baking dish. Add about a 1/2 inch of water. Bake at 375 degrees F for 40 to 45 minutes, or until tender. Remove and let cool slightly. Remove flesh. For babies, puree with either water, formula or breast milk. For toddlers, cut into chunks. Serve.
2 pounds butternut squash
2 apples, peeled, cored and sliced
1/2 cup brown sugar
3 tablespoons butter or margarine, melted
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
Cut squash in half and remove seeds. Cut into slices that are about a 1/2 inch thick. Place slices evenly in a rectangular baking dish, then top with the sliced apples. In a small bowl, combine the brown sugar, melted butter, flour, salt and pumpkin pie spice. Sprinkle evenly over the top. Cover and bake at 350 degrees F for about one hour.
1 medium spaghetti squash, cooked and separated into strands
1 cup low-fat sour cream
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 to 2 cloves garlic, minced
1 teaspoon minced fresh flat-leaf parsley
Salt and pepper, to taste
Combine the sour cream, cheese and garlic in a saucepan. Heat on low until smooth, stirring constantly. Add the chopped parsley and season with salt and pepper. Add the spaghetti squash and stir to combine. Serve with extra parmesan cheese.
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