Spaghetti squash is a healthy alternative to eating pasta. It is yummy, easy to prepare, and full of nutritional value.
Spaghetti squash is particularly good for a low-carb diet as it has only 10 grams of total carbs per cup. Most other winter squash have at least 18 grams of carbs. Some of the carbs in spaghetti squash come from natural sugar and some from dietary fiber.
Spaghetti squash has a mild flavor and can be used in savory or sweet dishes. You can eat it warm with a pasta sauce or tossed with a little olive oil and fresh herbs. If you want to eat it cold you can have it chilled with sun-dried tomatoes, black olives, and a bit of crumbled feta cheese.
Can you Freeze Spaghetti Squash?
Yes! You can freeze spaghetti squash (if it is cooked first). If you cook too much squash you can certainly freeze it to use later. You only need a few simple things to get started and before long, you know how to freeze spaghetti squash. Here is what you’ll need:
- Spaghetti squash
- A baking sheet
- A knife
- A colander
- A large mixing bowl
- Freezer bags or containers
How to Freeze Spaghetti Squash – Tips and Techniques
- Use a large, sharp knife to cut the squash in half lengthwise. Scoop out the seeds and place the squash on a baking sheet with the cut side facing up.
- Bake the squash at 375 degrees for 30-40 minutes until it is tender.
- When it is done, let it cool until you can comfortable handle it. Run a fork through the flesh separating it into strands. You should get about 1 ¼ cups per pound of squash.
- Place all of the squash into a colander and set the colander on top of a mixing bowl. Cover it and leave it in the fridge overnight so that all of the excess water can drain (this will keep it from being soggy when you want to use it).
- Distribute squash into portion sizes in freezer bags and freeze!
The next trick is to get kids to eat this wonderful for you vegetable. You can find some great recipes here that the whole family is sure to love!