How to Freeze Spaghetti Squash and Keep It Fresh

Discover how to freeze spaghetti squash with my easy guide. Preserve your harvest for delicious meals all year. Perfectly stored, never mushy!

A cooked spaghetti squash on a cutting board with a fork making noodles.

Ever find yourself overwhelmed by a bountiful harvest of spaghetti squash? Wonder no more about what to do with your surplus! Freezing spaghetti squash is a brilliantly simple way to ensure you can savor this versatile vegetable anytime you crave. Whether it’s for a nutritious addition to your meals or a craving for comfort food on a chilly evening, our guide makes it easy to freeze spaghetti squash, preserving its freshness and flavor.

Dive into this post for a step-by-step process, and check out the delectable recipe ideas I have for you  for your frozen stash!

Choosing the Right Squash for Freezing

When you’re canning, there is a little leeway in selecting the right candidate for preservation. If the 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. Choosing the right squash is crucial for freezing. Opt for ones that are firm and blemish-free, relegating any with soft spots or cracks to immediate use.

The Best Way to Freeze Spaghetti Squash

Freezing spaghetti squash might sound intimidating, but trust me, it’s as easy as pie. Follow this no-fuss method, and you’ll be stashing away your squash like a pro, all set for those cozy meals when you’re craving a taste of homegrown goodness during the off-season.

Prepare Your Squash

Slice your spaghetti squash in half lengthwise. Use a sturdy, flat cutting board to prevent the squash from rolling. Placing a damp kitchen towel under the board can provide extra stability. A large, sharp chef’s knife is ideal for cutting through the tough skin. After halving, use a spoon with a serrated edge to remove the seeds and fibrous strings. The serration can help cut through the strands more effectively.

TIP: Before cutting, pierce the squash a few times with a knife and microwave it for about 3-5 minutes. This softens the exterior, making it much easier to slice through.

Don’t forget to save those seeds for next year’s planting; your garden will thank you!

Cook to Perfection

Arrange the halves, cut side up, on a baking sheet. Roast at 375ºF until tender, about 30 minutes, but keep an eye on them to ensure they don’t overcook. Aim for the squash to be tender but still firm to the touch. When you pierce the squash with a fork, the fork should slide in easily, but you don’t want the squash to feel mushy.

Cool and Strand

Allow the squash to cool. Making strands from a hot squash can lead to mushy noodles. 

A regular dining fork is the perfect tool for raking through the flesh to create those iconic spaghetti-like strands. Start at one end of the squash half and work your way down, using a gentle yet firm pressure as you rake the fork through the flesh. The idea is to tease the noodles apart, not to mash them. Always scrape lengthwise from top to bottom. This technique helps yield longer, more spaghetti-like strands, mimicking the look and feel of traditional pasta. Try to keep the depth of your scraping consistent. Aim to get close to the skin, but not so close that the harder, less palatable parts get mixed in with your beautiful noodles.

Place these squash noodles in a colander over a bowl to drain overnight in the refrigerator, avoiding any soggy surprises later.

Freeze the Spaghetti Squash

Transfer the strands into freezer-safe bags. Don’t forget to label them with what’s in the bag, how much is in the bag (this helps with cooking recipes later), and the date.

Check out this neat trick for getting as much air out of the bag as possible before sealing it.

This is such a neat trick I use for EVERYTHING now.

Frequently Asked Questions

Mushiness often stems from overcooking or excess moisture. Cook to al dente to retain firmness, and don’t skip the draining step. For extra dryness, consider lining your colander with paper towels.

While you can freeze it raw, blanching is recommended to preserve flavor and texture. However, for those noodle-like strands, bake and strand the squash before freezing.

Properly stored, it stays at peak quality for 10-12 months, though it’s safe beyond that. Once thawed, it will keep in the fridge for up to 4 days.

Mouthwatering Spaghetti Squash Recipes

Frozen spaghetti squash can be used in a multitude of recipes. Here are a few of our family favorites.

Christine of Jar of Lemons has an excellent Cheesy Chicken & Ranch Casserole recipe that is a fun quick meal. It’s gluten-free and freezer friendly.

If you’re looking for an easy one-dish meal, check out The Rising Spoon’s Italian-Style Roasted & Baked Spaghetti Squash Bowls.

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 Joy Filled Eats. These would pair nicely with my mini quiches, gingerbread pancakes, or easy oven crepes.

Don’t Mess With Mama pairs the heat of red pepper with garlic and Parmesan cheese in this healthy gluten-free Instant Pot Agilo e Olio.

Emma Christensen has a recipe for Pad Thai that’s a bit more sweet thanks to the addition of brown sugar.

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 CookbookToo 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.

If you’ve found value in this blog post and enjoyed reading it, why not share it with your Pinterest community? Pin the image below and spread the love!

A Pinterest-friendly graphic for my post on how to freeze spaghetti squash.

Learning how to freeze spaghetti squash is a game-changer for enjoying nutritious, delicious meals throughout the year. This guide ensures your frozen squash retains its best quality, ready to be transformed into mouth watering dishes. 

What’s your favorite way to use frozen spaghetti squash? Share your inventive recipes and experiences below!

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  1. Paul Brown says:

    Thank you so much for wonderful recipes! What I love about your website most of all is that you post not only great recipes and descriptions but also stunning photos of food! Have a nice day.

    1. Jessica Knowles says:

      Thank you so much!

  2. Hannah Flack says:

    “Love this roundup idea! I am making a “basics” cookbook for a few of my girlfriends who are getting married this summer. Definitely going to include some of these ideas!

  3. This sounds great. I will be trying to freeze some tomorrow. Although I won’t be baking mine in the oven. I will bake mine whole in the crock pot. Then cool a little, cut into rings and press out with my fingers. You get longer strings that way. Cooking in the crock pot you don’t have to heat up the kitchen. Living in Florida I found it is important to find other ways to cook things. All of my winter squash will now be cooked in the crock pot. I will be using your freezing tips. They sound great. Thank you the great tips.

    1. Hey! How do you cook the spaghetti squash in the crockpot to freeze? I have a lot.