Spaghetti Squash Freezing Directions

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

Step 1

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.

Step 2

Set the spaghetti squash halves open-side down in the baking dish. Bake for 30 minutes.

Step 3

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.

Step 4

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.

Step 5

Store the cooked spaghetti squash in the freezer up to one year.


Use thawed cooked spaghetti squash as a substitute for noodles in spaghetti or to make quick breads, similar to zucchini bread.

Use emptied spaghetti squash shells in place of bowls to serve freshly cooked squash.

References & Resources