I know this is old, but I am a newbie getting ready to head into my puree'd phase. I came across this recipe. No one had answered the last question. So, I am hoping someone can now. It looks delicious with the right portion. 

DO you cook the squash first or just open it up and take the strings out raw?

OK - update: The flavor was excellent - even my picky niece liked it. The texture was too hard - kind of like a popsicle. Next time I will use the correct amount of yogurt, but definitely will make this again!

oooh, yes. small container (I only discovered the large containers a few days ago--didn't even know they made em!).  I'm thinking it will def. be tangier and more yogurty than the one i made :D

String cheese wrapped in lunch meat turkey, then warmed up in a pan. 1/2 cup low-fat cottage cheese. Hummus, low-fat cheese wedges and cucumbers. 1/4-1/2 cup chili with beans, pulsed in chopper, if necessary. You can add sprinkle of shredded cheese and dallop of Greek yogurt, too. Today I made simple chicken salad with light mayo and a dash of Dijon, then pulsed it smooth in the chopper. Added in 3 boiled eggs, chunked. Ate it on Wasa crackers. (I know, weird but I have them on my soft food list. Really crunchy, delish!)

That's what I've been eating this week.

Carbquick is my flour substitute of choice. I use it in place of flour in most of my baking, sometimes in combination with Atkins bake mix, sometimes with protein powder or sometimes on it's own. It does have some fat in it as well when you read the nutritional content because of it's mixture of different flours and that, which I like because I use no oil or butter in my baking, choosing to substitute with apple sauce and Greek yogurt. I've made cakes, pancakes, waffles, breads, muffins, etc. with great success. The one thing though is it won't mix to a smooth consistency with basic mixing (only with a blender) because it does have flakes in it. This doesn't change the consistency of the final product however.

I hope this helps!