Spaghetti squash is a popular type of winter squash that provides vitamin A, folates and healthy carbohydrates. It can be served with butter and seasonings or used as a vegetarian alternative to spaghetti noodles in pasta dishes. Whole, fresh spaghetti squash keeps for up to six months when stored in a cool, dry climate, ranging between 45 and 50 degrees Fahrenheit. To store spaghetti squash for longer lengths of time you can freeze the cooked squash for one year.
Things You'll Need
- Spaghetti Squash
- Baking pan
- Chefs knife
- Cooling rack
- Fork
- Plastic zip freezer bags
- Permanent marker
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Preheat the oven to 350 degrees Fahrenheit. Slice the spaghetti squash lengthwise and remove the seeds. Place one inch of water in the bottom of the baking pan.
Set the spaghetti squash halves open-side down in the baking dish. Bake for 30 minutes.
Remove the squash from the oven and transfer the squash out of the pan and onto a cooling rack. Place the squash with the cut side facing upward and allow it to cool completely.
Scrape the flesh out of the spaghetti squash with the fork. Fill plastic zip freezer bags within one-half inch from the top of the bag. Squeeze excess air out of the bag as you zip it up.
Store the cooked spaghetti squash in the freezer up to one year.
