If you have not tried spaghetti squash, you are in for a treat. Spaghetti squash is pale yellow or cream in color, oval like a watermelon, and looks like spaghetti when cooked, with a mild, sweet, nutty flavor. In fact, it is a good substitute for spaghetti if you want a low calorie, low carbohydrate alternative or if you are a vegan. Storing spaghetti squash is easy so you can enjoy it all year around.
Room Temperature Storage
Store uncut spaghetti squash at room temperature in a dimly lit location, up to one month.
Keep your squash dry, like in a dry basement or pantry. Humidity is damaging to spaghetti squash--it also stores best at a humidity up to 60 percent.
Leave your spaghetti squash on a counter in a dry, sunny spot until it ripens, if your squash is still green.
Wrap cooked pieces of spaghetti squash in plastic. Store your squash in the refrigerator for up to two days.
Store whole, uncooked spaghetti squash in your refrigerator up to two weeks. Understand it will deteriorate faster because of the moisture in your refrigerator.
Place your spaghetti squash away from fruits like avocados, melons, pears and apples. They emit ethylene gas, a plant hormone, which spoil produce like spaghetti squash.
Cook spaghetti squash before freezing it. Freeze pieces of cooked spaghetti squash by wrapping it in plastic. Place the wrapped pieces in a freezer bag with a zipper.
Rake cooked spaghetti squash halves lengthwise with a fork, separating the flesh into long, spaghetti strands. Place the strands into freezer bags with a zipper.
Squeeze all of the air out of the freezer storage bags and seal. Make sure you date and label the bags. Freeze.
Store cooked spaghetti squash in sealed, airtight containers, as an option. Date and label the containers. Freeze.
Unthaw spaghetti squash strands or spaghetti pieces partially. Steam about eight to 15 minutes until firm and tender.