Feeding a {Picky} Toddler on Spaghetti Squash

Editor’s Note: Sarah’s next installment in her series “Feeding a {Picky} Toddler on”. She makes squash- magic. -Christina

This is a continuation of my story of trying to feed my toddler healthy and nutritious food, while dealing with the fact that he has suddenly become very picky.  This week presented me an interesting opportunity.  My husband has been out-of-town all week on business so it was only C-man and I for dinner each night.  We had picked up a bunch of different things at the Troy Winter Market last Saturday.  As I was trying to figure out what to make for dinner the both I would like and C would eat, I pondered the spaghetti squash that was sitting on the counter.  I decided to throw all caution to the wind and go for it.  In my mind, I really had to go big or go home.  Or I’d end up making a grilled cheese sandwich or something for him to eat afterwards.  This was definitely not my goal, so I had to figure out what to do with the squash that would be a hit.

{My very own canned tomatoes}

Spaghetti Squash C’s Way:

1 roasted spaghetti squash.

1 pint of crushed tomatoes cut into small child sized pieces

1 can of black olives

Splash of olive oil

1 onion peeled and chopped

1 garlic clove peeled and chopped

1/2 log of goat cheese

Salt & Pepper to taste

Parsley for garnish (for the adults)

1. Roast the spaghetti squash.  I sliced the squash in half, seeded it and placed it in a glass roasting dish.  I followed the directions for roasting squash that Chris posted previously in {How to} Squash those darn ridges.  Once it’s done roasting set it aside and let it cool so that you can handle it.  Then scoop out the flesh into a bowl and set aside.

2.  Heat the olive oil in a pan.  Add chopped onions and garlic.  Saute until onions are done.  Takes about 5 minutes or so.  Add the chopped tomatoes and cook until tomatoes are warmed through.  Then add slices olives, salt & pepper and give it a couple of stirs.

3.  Once the tomato mixture is hot, add it to the bowl of spaghetti squash.  Toss around to mix all of the ingredients together.  You can either add goat cheese now having it melt into the mixture or you can add as desired once on plates.

I have to say that this was a huge hit at our house.  C at all of his squash and was excited to hear that he’ll be taking it to daycare with him for lunch tomorrow.  It’s easy for me to sell him on eating olives and I was nervous that he would just pick out the olives and leave everything else.  But when fooled into thinking he was eating noodles, cheese and olives, he love, love, loved what was on his dinner plate.  I can assure you that this will be come a regular at our house.  And as the adult, I too can say that I enjoyed the meal.  It was a welcome alternative to pasta and a pretty hearty meal.  I feel like I accomplished something today!


3 Comments Add yours

  1. Vanessa Perkins says:

    Yum! Sounds good. We just had spaghetti squash from my Grandmother’s garden this week too! X Man was a fan. The best part? My husband cooked that night! 🙂

  2. LeAnna Rae says:

    This was sooo good! I had some vegetarian friends over for dinner, and with an occasionally picky husband, this was PERFECT! Thank you!

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