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Gotta-Have-It Eats for Breastfeeding Moms: Yellow Squash & Onions with Spelt Pasta

Recipes for Nursing Moms by The Breastfeeding Chef

Yellow Squash and Onions with Spelt Pasta
Serves 4
Caramelizing the onions gives this dish a delightful sweetness that marries well with the squash. This recipe is easily doubled and packs well for a great lunch.  This dish is as good for nursing moms as it is for the whole family. Here’s why these ingredients are good for breastfeeding moms.


SPELT: a less hybridized and ancient version of wheat that is less likely to cause an allergic reaction in baby, is more nutrient rich and is easier to digest than modern day wheat.

BASIL:a milk making herb that adds fresh flavor.

NUTRITIONAL YEAST: a delicious cheesy and salty substitute for Parmesan cheese known for its ability to boost milk supply.

YELLOW SQUASH: an easy to digest vegetable that cooks up quickly, two great points for busy breastfeeding moms

GARLIC: an antiviral and anti microbial herb that infuses breastmilk with flavor that, according to some studies, baby’s love.

CAYENNE PEPPER: a spicy pepper that supports milk production.  Cayenne is also the least iritating pepper to the digestive system.

NUTMEG: a delicious spice that aids in digestion and tastes great with squash.


10 oz spelt spaghetti
1 medium yellow onion, sliced into half moons
2 garlic cloves, minced
3 yellow squash, sliced into ¼ inch thick half moons
2 tablespoons chopped fresh basil
¼ teaspoon sea salt
dash cayenne pepper

Pinch of ground nutmeg
Nutritional yeast for garnish

Prepare pasta according to package directions.
Meanwhile, over medium high flame, heat a heavy bottomed skillet until water sprinkled on the surface bubbles and jumps. Add onions and cook stirring until tender and browned, about 5-10 minutes. If onions begin to stick add up to ¼ cup water.  Once onions are browned, add garlic and squash, stirring well to combine.  Cook uncovered, stirring ocasioanlly, until squash is tender and lightly browned.  Just before serving add 1 tablespoon basil, sea salt, cayenne pepper and pinch of nutmeg, mix well to combine flavors.
When pasta is cooked, place it on a serving platter and top with cooked squash.  Sprinkle with remaining basil and serve with nutritional yeast for sprinkling.   Enjoy!



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