Spaghetti Squash

If you've never had a spaghetti squash, now is a great time to try them, since its fall and they're in grocery stores all over! They are easy to prepare and healthy and, I'm already a squash lover, but spaghetti squash is definitely one of my favorites!
How to prepare: Rinse squash, cut in half, and with spoon hallow out seeds (like you would a halloween pumpkin :), turn flat side facing down on a baking sheet (I cover mine with foil to make for easy clean up!) and bake in a preheated oven at 375 for 30-40 minutes - check them and see how soft they are - the softer the better, so if in doubt put it back in for a bit - when its done, from the outside when you push with your finger it'll be mushy, and when poked with a fork the 'spaghetti strands' will easily flake out. Using a fork remove all of the spaghetti squash (may have to let squash cool a bit, it'll be hot!), and add butter and salt and pepper - it is super easy and so delicious! Enjoy!! If you have leftovers, just reheat in a pot on the stove, stirring a few times. For baby food, it can be pureed with formula or breastmilk - it doesn't get completely "pureed" - it'll still have some texture, so is ideal for older babies, not a first food. ha.