It seems obvious: If you want to save a few dollars on your pasta, freeze it, and it will last longer.
But spaghetti squash is a much bigger vegetable than squash, and if you freeze it long enough, it’ll ripen into a flavorful squash with an unexpected crunchy flavor.
In the past, pasta squash has been frozen in the freezer, but that doesn’t always work out as well.
Here’s how to find out if you should freeze spaghetti or squash.
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Here are the tips for finding the best times to freeze your spaghetti squash.
Frozen spaghetti squash can be frozen in an airtight container in the refrigerator for up to one week, or frozen at room temperature for up-to-14 days.
For frozen spaghetti squash, you should thaw it first, and then store it in the container.
It should also be frozen at least once a month to keep it fresh.
The best time is when you’re preparing pasta or cooking with a sauce, or when you want the squash to be crispy.
Frozen squash will keep longer in the fridge, but it will turn out dry and mushy after cooking.