How to Freeze Spaghetti Squash

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How to Freeze Spaghetti Squash. Photo © Erin Huffstetler

Have lots of spaghetti squash on your hands? Freeze some of it to use later. It's easy to do.

What You Need:

  • Spaghetti squash
  • A baking sheet
  • A knife
  • A colander
  • A large mixing bowl
  • Freezer bags or containers

Here's How:

  1. Cut your spaghetti squash in half lengthwise, and scoop out the seeds.
  2. Place the squash on a baking sheet (cut side up), and bake at 375 degrees for 30-40 minutes (or until tender). 
  3. 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.
  1. Put the squash in a colander; then, 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 go to 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.
  2. 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.

Tips:

  1. Save your squash seeds, and roast them just as you would pumpkin seeds. All squash seeds are edible.
  2. 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. 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 feel firm and heavy for their 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 them from the grocery store or a farmer's market, but what if you're growing your own and all of your squash aren't perfecty-perfect?

No problem. Just eat your blemished squash before they have a chance to deteriorate in quality, and save your blemish-free squash for the freezer.

Another Way to Store Spaghetti Squash

Limited on freezer space? Spaghetti squash can also be stored in a cool, dry space for one to two months. They do best in high humidity (so a basement is ideal). To maximize storage life, spaghetti squash needs to be cured first. This entails leaving them in a warm, sunny spot for one to two weeks, so their 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.

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