Do you have a bunch of squash on hand? Freeze it for later! Freezing spaghetti squash is super easy and takes less than an hour from start to finish. It’s a great way to save your favorite gourd for winter. After you learn how to freeze spaghetti squash, be sure to scroll down to the bottom for some excellent recipe ideas.
Choosing the Right Squash for Freezing
When you’re canning, there is a little leeway in selecting the right candidate for preserving. If a fruit is a little soft it will still make an excellent jam. If a carrot is a bit soft it’s still fine for canning or fermenting. When you freeze foods you want to select only the best. Choose blemish-free squash for freezing and eat any that have cracks or soft spots.
How to Freeze Spaghetti Squash
Cut your spaghetti squash in half lengthwise, and scoop out the seeds. Make sure you save them for growing more squash next year. You can get seed saving tips in our Seed Saving 101 – An Encyclopedia of Seed Saving.
If seed saving isn’t your thing, you can roast them just like pumpkin seeds. They’re delicious!
Place the squash on a baking sheet (cut side up) and bake at 375ºF for about 30 minutes or until tender. The amount of time it needs will depend on how large your squash is and how ripe it is.
Let the squash to cool and then run a fork lengthwise through the flesh to separate it into strands (or “spaghetti”). Put the squash stands in a colander and set the colander inside a large mixing bowl. Cover and store it in the refrigerator overnight. This will help it drain and prevent it from getting too soggy later.
Scoop all the squash strands into a freezer-safe bag. Check out this neat trick for getting the maximum amount of air out of the bag before sealing it.
Mouthwatering Spaghetti Squash Recipes
Jessica of Simply Healthy Home has an excellent Cheesy Chicken & Ranch Casserole recipe that is a fun quick meal.
If you’re looking for an easy one-dish meal, check out The Rising Spoon’s Italian-Style Roasted & Baked Spaghetti Squash Bowls. You can find the recipe here.
Maybe you’re looking for a breakfast option. I haven’t tried this one, but I love the name. Sp-egg-etti Squash Bites from Food Your Body Will Thank You For. These would pair nicely with my mini quiches or other breakfast favorites.
Don’t Mess With Mama pairs the sweetness of brown sugar with savory Parmesan cheese in this healthy gluten-free meal. You’ll find the recipe here. Recipes to Nourish has a similar recipe that’s a bit more savory thanks to the addition of green garlic. You can find hers here.
Did you know you can use spaghetti squash for dessert as well? Some of my favorites are Kheer (an Indian dessert with coconut milk and honey), muffins with wonderful spices like cinnamon and nutmeg, cake with orange cream, and pie that masquerades as coconut cream.
Need more ideas? Check out The Easy Spaghetti Squash Cookbook, Too Many Tomatoes, Squash, Beans, and Other Good Things: A Cookbook for When Your Garden Explodes, and The Everyday Squash Cook: The Most Versatile & Affordable Superfood.
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