I grow spaghetti squashes in my garden and had an unusually large harvest this year. This is good news for me, but I live alone and can’t possibly consume all the squashes before they’ll start to get overripe and rot. So my question is: can I cook them and put them in the freezer to extend their shelf life?
First of all, congratulations on your bountiful harvest! Having spaghetti squashes on hand is helpful since these gourds can be added to different dishes and are undeniably healthy.
They also keep well when placed in the freezer. In fact, freezing cooked spaghetti squash is one of the best ways to make them last longer. This is great since you can prepare them ahead, freeze them in small portions, and just grab one for a quick and filling meal during busy weekdays.
Can You Freeze Cooked Spaghetti Squash?
Freezing cooked spaghetti squash is an excellent way to preserve it. Its texture, flavor, color, and nutritional content don’t change when it gets frozen.
However, cooked spaghetti squash shouldn’t be mixed with sauces or anything else before its frozen. Simply cook the squash, comb the flesh, and freeze it ASAP.
It’s possible to freeze a cooked spaghetti squash before combing out the flesh. However, it would take up a large amount of space in your freezer.
Airtight Ziploc bags are the best things to use when freezing cooked spaghetti squash since you can remove as much air as possible. However, you can also use freezer-safe dishes with lids if you don’t have Ziploc bags on hand.
Cooked spaghetti squash can keep well in the freezer up to six to eight months. Don’t let it go beyond a year; by then, its color, flavor, and texture would have changed.
If you already know what dishes you’ll make with your cooked spaghetti squash, you can portion them ahead into separate containers. This way, you’ll only thaw out the exact amount you need.
How to Freeze Cooked Spaghetti Squash
Are you ready to freeze your cooked spaghetti squash? If you are, here are the steps you must take:
- Cook your spaghetti squash by slicing it in half, scooping out the seeds and pulpy flesh, putting the halves on a baking sheet, and baking them at 375 degrees.
- Let the squash cool, then use a fork to comb through the flesh and produce spaghetti-like strands.
- Put the strands in a colander, set it over a bowl, and leave the colander and bowl in the fridge overnight. Doing this lets excess water drain out and ensures your spaghetti squash won’t get soggy.
- Place the spaghetti squash in an airtight Ziploc bag and let out as much air as possible. Label the bag with the date before putting it in the freezer.
- Make sure to consume the spaghetti squash within six to eight months or earlier!
Spaghetti Squash Recipes
Spaghetti Squash with Easy Meat Sauce
Enjoy the rich, savory taste of meat with the light flavor and airy texture of spaghetti squash using this simple recipe.
Spaghetti Squash Lasagna Bowls
Who says spaghetti squash should only be used as spaghetti? Check out this video to know how you can make a healthier version of lasagna using spaghetti squash, ground turkey, and other ingredients.
Spaghetti Squash with Feta, Chickpeas, and Wilted Spinach
Make spaghetti squash even healthier by adding nutrient-dense chickpeas and spinach. Throw in some feta for some tangy, salty flavor that completes the dish.