Spaghetti squash
Soft golden strands that are fun to squish. Roast it, scoop it, chop it short.
Checked against official guidance on October 18, 2026 · How we review
Quick answer
Babies can eat spaghetti squash from around 6 months, once they show signs of being ready for solids. Prepare it as shown below.
How to serve spaghetti squash by age
6 months+
Mashed squash or soft clumps of short strands
Roast or steam the squash until very soft, scrape out the strands with a fork, and chop them short. Mash them with a little breast milk or formula and serve on a pre-loaded spoon, or offer a soft clump your baby can grab and squish.
- Size
- Mashed, or strands chopped short, about 2–3 cm (1 in), and served in a soft clump your baby can grab.
- Check before serving
- Pinch some strands between your thumb and finger. They should be soft and squash easily. If they crunch, cook the squash longer.
US and UK advice differ here. The AAP suggests mashed food or soft pieces no larger than ½ inch; the NHS suggests soft finger-sized pieces your baby can hold in their fist. Both agree the food must squash easily.
9 months+
Short soft strands or mixed into food
Offer short, chopped strands for pincer-grasp practice, or stir them into pasta, lentils or scrambled egg (once egg has been introduced).
- Size
- Strands chopped into pieces no bigger than about 1 cm (just under ½ inch).
- Check before serving
- Each piece should squash flat between your thumb and finger.
12 months+
Short strands or in dishes
Serve soft spaghetti squash with family meals: topped with a little tomato sauce, mixed with cheese, or stirred into soups. Cut long strands shorter. Leave salt out of your toddler's portion.
- Size
- Small soft pieces about 1 cm (just under ½ inch), or short strands.
- Check before serving
- Still do the squash test: soft enough to flatten with gentle pressure.
18 months+
Strands in family meals
Serve spaghetti squash the way your family eats it, with sauce or baked into dishes. Cut very long strands shorter, and trim off any crisp, browned bits. Make sure your toddler sits down to eat.
- Size
- Bite-sized pieces about 1 cm (just under ½ inch), or strands cut to a manageable length.
- Check before serving
- Still check that the strands are soft, especially near the skin, where they can stay firm.
Always have your child sit upright in a high chair or at the table, and stay with them the whole time they eat. Keep to the size and texture for their stage. Every baby develops on their own timeline.
How to prepare spaghetti squash
- 1
Scrub the squash with a clean vegetable brush under running water.
- 2
Cut it in half lengthwise and scoop out all the seeds and stringy pulp from the middle.
- 3
Roast the halves cut side down at 400°F (200°C) for about 40 to 50 minutes, until a knife slides through the skin with no resistance. Don't add salt.
- 4
Let it cool a little, scrape out the strands with a fork, and leave the skin behind. Chop the strands short for babies, then let them cool before serving.
How much to offer
Start with a spoonful of mash or a small clump of strands. Your baby decides how much to eat: stop when they turn away or close their mouth. Lots of squishing, smearing and dropping is normal at first.
Common mistakes
Serving long strands to a young baby
Long strands are harder for a baby to manage. Chop them short, or mash them, until your child chews well.
Serving the seeds
Whole or chopped seeds are a choking hazard for young children. Scoop them all out and don't serve them, roasted or raw.
Undercooking it
Undercooked strands stay crunchy. Cook the squash until the strands are soft all the way through, and squash easily between your fingers.
Swapping it for all starchy food
Spaghetti squash is a vegetable, not a starchy food. Serve it alongside foods like pasta, rice, bread or potatoes, not instead of them.
Questions parents ask
Can spaghetti squash be a choking hazard for babies?
Spaghetti squash cooked until very soft is a low choking risk. Raw squash is very hard, so never serve it raw. Chop the strands short for babies, leave the skin behind, and remove every seed: whole or chopped seeds are a choking hazard. Stay with your child during meals.
Can babies be allergic to spaghetti squash?
Spaghetti squash is not a common allergen.
Is spaghetti squash healthy for babies?
Cooked spaghetti squash is mild and mostly water: per 100 g it has about 27 calories, 1.4 g of fiber and a little vitamin C (about 3.5 mg). It isn't a major source of iron: about 0.3 mg per 100 g, compared with the 11 mg a day babies 7–12 months need.
Can I use spaghetti squash instead of pasta for my baby?
Serve it alongside pasta rather than instead of it. Spaghetti squash is a vegetable with few calories, and the NHS says a baby's diet should include starchy foods such as potatoes, bread, rice and pasta.
Do I need to chop spaghetti squash strands for my baby?
Yes, for younger babies. Chop the strands short, or mash them. As your child gets better at chewing, you can leave them a little longer, cut to a manageable length.
Can babies eat spaghetti squash skin or seeds?
No. The skin stays hard after cooking, so scrape the strands out and leave it behind. Whole or chopped seeds are a choking hazard, so scoop them all out before cooking.
Can babies eat spaghetti squash every day?
Yes, as part of a varied diet. Mix it up with other vegetables, including ones that aren't sweet, so your baby gets used to lots of flavors.
If your baby refuses spaghetti squash
- Many babies need 10 or more tries before they accept a new food. Keep offering it alongside foods they already like.
- Try another form: mashed, in short strands, or stirred into pasta or lentils.
- Eat some yourself at the same meal. Babies copy what they see.
- Funny faces don't mean they dislike it. They're getting used to a new taste and texture.
Never force or pressure your baby to eat. Some days they'll eat more, some days less, and that's normal.
Buying and storing spaghetti squash
- Store a whole, uncut squash somewhere cool and dry. Once cut, wrap it and keep it in the fridge.
- Cooked spaghetti squash keeps for 3 to 4 days in a covered container in the fridge.
- Cooked strands can be frozen for 3 to 4 months. Reheat only once, to 165°F (74°C), until steaming hot, then let them cool before serving.
- Throw away any food left out at room temperature for more than 2 hours (1 hour if it's hotter than 90°F / 32°C).
When to talk to your doctor
Contact your pediatrician, GP or health visitor if:
- You notice mild signs of an allergic reaction after eating, such as a few hives or a little vomiting. See signs of a reaction.
- You're worried about how much your baby eats, their growth, or they refuse most solid food for weeks.
Call 911999your local emergency number (such as 112 in Europe or 000 in Australia) now if your baby has trouble breathing, wheezing, can't cough or cry, has lips, mouth, tongue or throat that suddenly swell, or becomes pale, bluish, floppy or unresponsive. Also call if hives come with repeated vomiting.
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Helpful guides
Sources
- NHS: Your baby's first solid foods
- NHS Best Start in Life: Preparing food safely
- CDC: Choking hazards
- AAP: Choking prevention for babies and children
- AAP: When can babies start solid foods?
- USDA FoodData Central: Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt
- NIH Office of Dietary Supplements: Iron
- FDA: 7 tips for cleaning fruits and vegetables
- USDA FSIS: Leftovers and food safety
- NHS Best Start in Life: Storing and reheating food
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