Spaghetti squash is a popular and healthier alternative to carb-rich spaghetti.
This type of squash can be prepared in all types of ways, including baking, steaming, boiling, and others. When it is cooked, its strands resemble spaghetti and can be a much healthier and nutrient-rich, low-carb substitute for traditional pasta.
The questions which many of you are probably asking yourselves are – how do you store the leftover spaghetti squash, and is it possible to freeze it for later use?
The answer is yes – spaghetti squash can be frozen and can be enjoyed all year round. But this is possible if you store the spaghetti squash properly in the freezer.
How to freeze spaghetti squash
To ensure that the spaghetti squash is still delicious after keeping it in the freezer for months, make sure that you start off with a good quality product. When choosing spaghetti squash in the store or market, you should pick a veggie that feels firm and heavier for its size.
If there are any cracks, spots, or other signs of damage, you should skip the squash altogether.
If you already have a spaghetti squash that has blemishes, then you should probably prep it and eat it right away. Leave the firm and unblemished vegetables for storage in the freezer.
Freezing spaghetti squash – a step by step guide
Preparing the spaghetti squash for proper freezing includes:
- Buys 2-3 lbs. firm and blemish-free spaghetti squash (the expected yield is about 1 and ¼ cups of strands per pound)
- Wash it and cut it in half along its entire length and remove all seeds with a spoon (you can preserve the seeds and use them like you would pumpkin seeds as a healthy snack)
- Place the cut squash on a baking sheet with the cut side upward
- Heat up the oven to 375 degrees Fahrenheit
- Bake the cut spaghetti squash for about 30 to 40 minutes, or until it is tender
- Remove the baked squash from the oven and allow it to cool for about 40 minutes
- Use a fork to run through the cut and baked squash lengthwise so that you create separate strands
- Place the squash strands in a colander and place them on top of a bowl because draining the spaghetti squash is essential for maintaining the proper texture and taste of the veggie
- Cover the colander and bowl, and place it in the fridge for 12 hours or more
- Remove it from the refrigerator when it has drained completely, and then scoop the drained spaghetti squash strands into a freezer-safe container or bag
- It is recommended to store the squash in separate bags by placing about 2 cups per bag to avoid having to thaw the entire batch every time you want to use the veggie for preparing a meal
- Get as much air out of the bag as possible to avoid freeze burn, label it, and freeze it
Using the frozen spaghetti squash
Once frozen using this method, the spaghetti squash can last for up to 7 to 8 months in the freezer.
When you decide to use it, remove it from the freezer, and let it thaw in the refrigerator or outside for at least 1 hour, or you can proceed to prepare it frozen by steaming it, sautéing it, or simply reheating it in a microwave or stovetop.
You can use the spaghetti squash as a pasta substitute, a garnish, in an omelet, as a side vegetable, and more.
It is a vegetable that is low in calories and carb and rich in vitamins and minerals, such as Vitamin B6, B5, B3, manganese, carotene, and more and is a much healthier option for you and your family than traditional pasta and spaghetti.