How to Store Spaghetti Squash

By Chyrene Pendleton

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.

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Room Temperature Storage

Step 1

Store uncut spaghetti squash at room temperature in a dimly lit location, up to one month.

Step 2

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.

Step 3

Leave your spaghetti squash on a counter in a dry, sunny spot until it ripens, if your squash is still green.

Refrigerator Storage

Step 1

Wrap cooked pieces of spaghetti squash in plastic. Store your squash in the refrigerator for up to two days.

Step 2

Store whole, uncooked spaghetti squash in your refrigerator up to two weeks. Understand it will deteriorate faster because of the moisture in your refrigerator.

Step 3

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.

Freezer Storage

Step 1

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.

Step 2

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.

Step 3

Squeeze all of the air out of the freezer storage bags and seal. Make sure you date and label the bags. Freeze.

Step 4

Store cooked spaghetti squash in sealed, airtight containers, as an option. Date and label the containers. Freeze.

Step 5

Unthaw spaghetti squash strands or spaghetti pieces partially. Steam about eight to 15 minutes until firm and tender.