Spaghetti squash is versatile and goes great in many different dishes. When cooked, the inside can be shredded into “noodles” making it a great alternative to traditional pasta. It is most commonly prepared by being roasted.
Spaghetti squash is a type of winter squash that comes in a variety of shapes and is most often yellow, orange or ivory in color. It has a hard exterior and unlike on summer squash, the skin is inedible.
After you harvest it, spaghetti squash has a long shelf life. You can keep it in a dry, cool area that is 60 degrees Fahrenheit or cooler for up to three months.
You can freeze cooked spaghetti squash. Allow it to dry completely after you cook it and pat any excess moisture off of it. Then, transfer it to an airtight container or a Ziploc bag, getting rid of as much air as possible to prevent freezer burn.