If it's high season for spaghetti squash and you have lots more than you can use before it goes bad, freeze some of it to use later. It's easy to do.
What You Need
- Spaghetti squash
- Baking sheet
- Large mixing bowl
- Freezer bags or containers
Steps for Freezing Spaghetti Squash
- Cut your spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash on a baking sheet cut side up and bake at 375 F for 30 to 40 minutes, or until tender.
- Allow the squash to cool. Then run a fork lengthwise through the flesh to separate it into strands. Expect to get about 1 1/4 cups of strands per pound of spaghetti squash.
- Put the squash in a colander and set the colander on top of a large mixing bowl. Cover and store it in the refrigerator overnight. This will allow the excess water to drain from the squash so it isn't soggy when you use it later. If it was a rainy growing season, an amazing amount of water will drain out. Don't skip this step. It's the secret to freezing spaghetti squash with good results.
- Scoop all the squash strands into a freezer-safe bag or container. Squeeze out all the excess air, label and date the bags, and freeze.
- Save your squash seeds and roast them just as you would pumpkin seeds. All squash seeds are edible.
- If you already know how you'll be using your spaghetti squash, go ahead and divide it up into the amounts that you'll need for your recipes into separate freezer bags. Be sure to write the number of cups on each bag.
How to Choose Spaghetti Squash
If you want foods to taste good when they come out of the freezer, it's important to start by putting good-quality foods into the freezer. For spaghetti squash, that means selecting squash that feels firm and heavy for its size and skipping over any that have soft spots, cracks, or damaged stems.
It's easy to only select perfect spaghetti squash when you're buying it from the grocery store or a farmer's market, but what if you're growing your own and your squash isn't perfectly perfect? No problem. Just eat your blemished squash before it has a chance to deteriorate in quality and save your blemish-free squash for the freezer.
Another Way to Store Spaghetti Squash
If your freezer space is limited, spaghetti squash can also be stored in a cool, dry space for one to two months. It does best in high humidity, so a basement is ideal. To maximize storage life, spaghetti squash needs to be cured first. This entails leaving it in a warm, sunny spot for one to two weeks, so the skins have a chance to form a hard, protective layer. Only store blemish-free squash with well-attached three-inch stems. Squash with damaged or short stems will deteriorate quickly so they aren't worth the effort of storing.