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Freezing Spaghetti Squash




Source of Recipe


by Anna/blueeyes42/EDC, from Michigan University Extension


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9551.3


Spaghetti squash freezes very well, and is handled a bit differently from other winter squashes.

Wash, slit in half lengthwise and scoop out the seeds. Place squash, cut side up, in shallow baking pans and bake at 375 degrees Fahrenheit for 30 minutes.

Remove from the oven and cool until the squash can be easily handled. Pull a fork lengthwise through the flesh to separate it into long stands.

Pack into freezer bags, seal, label and freeze.

To reheat frozen squash, partially thaw, then steam, stirring occasionally until tender but still firm, eight to fifteen minutes.