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The inner flesh of the spaghetti squash resembles its pasta namesake--in fact, it can even be topped with sauce and used in place of boiled spaghetti as a way to lower carbohydrates or sneak in more vegetables. Dried pasta stores indefinitely in your pantry, but spaghetti squash isn't as easy to always have on hand because it can spoil. If you want to regularly eat spaghetti squash without worrying about it going bad, preserve it in your freezer to maintain its texture and flavor.
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Cut the spaghetti squash in half lengthwise and remove the seeds with a spoon. Preheat your oven to 350 degrees F, then put the squash on a baking sheet, flesh-side down.
Bake the squash for about one hour or until the flesh is softened. Let the squash cool until you can easily handle it, then use a spoon to remove the stringy insides.
Leave the spaghetti squash flesh undisturbed until it cools to room temperature. Transfer it into an airtight container, leaving about 1/2 inch of space from the top of the container.
Place the container of spaghetti squash into your freezer. Label it with the date and store it in the freezer for up to four months for the best texture and taste.
To reheat frozen spaghetti squash, thaw it and add it to a pot of boiling water until it softens, then drain it and top with your preferred seasonings or sauces.
Always let the cooked spaghetti squash cool down to room temperature before packaging it and freezing it--putting hot squash into the freezer can affect its texture because of the buildup of steam and moisture from the drastic temperature change.