Step 1: freezing spaghetti squashIf you cooked your spaghetti squash but do not plan to consume it right away, place in an air tight container and place in the freezer. Your squash will last up to six months frozen.A second method is to place the "noodles" into a freezer safe bag, squeeze all of the air out of the bag, and place in the freezer.If your spaghetti squash has not been cooked, just place your whole squash in the freezer. This will last for up to a year.To thaw, place in the refrigerator overnight.
Step 2: storing in the refrigeratorIf you’ve already cooked the spaghetti squash, it can be stored in the refrigerator. Just place it in an airtight container and it should stay fresh for up to a week.
Step 3: uncooked spaghetti squashWhen storing uncooked spaghetti squash, the best place to keep it is in the pantry in a cool, dry place. This will help it stay fresh for longer.Make sure to check it regularly for signs of spoilage, such as mold or soft spots. Your squash will stay fresh this way for up to 3 months.
Notes
Expert Tips Cooking Spaghetti Squash
Tip 1: If you want to avoid mushy noodles, Salt the spaghetti squash first to draw out moisture: Letting cut spaghetti squash sit with coarse salt on it for 15-20 minutes draws out a ton of moisture from inside the squash. Less moisture = less mushy noodles.
Tip 2: Don't over salt your squash. Watery baked spaghetti squash was typically salted too heavily before baking. Adding too much oil before roasting can also cause spaghetti squash to become soggy while baking, or your may have cooked your squash for too long.
Tip 3: If your squash is particularly small, check after 10 minutes just to ensure you don't overcook it. To check for doneness, flip one half of the spaghetti squash over and run a fork down the top edge of the squash.