Do you have a lot of squash from your garden? Here’s how to save the extras for the winter months.
Carefully cut the spaghetti squash in half lengthwise. The outer skin is a little tough so be careful when you slice into it not to cut yourself.
Once opened, scoop out the seeds and pulpy flesh. You can pick out the seeds to roast like pumpkin seeds or even save them for your garden next year.
Once you do that, preheat your over to 375 degrees Fahrenheit, place the cut halves onto a cookie sheet with the cut sides facing up.
Cook for 30 minutes or until tender.
Once cooked, cool then using a fork, remove the spaghetti squash stands.
Place portion sizes into plastic freezer bags. Label with the ingredients and date. Remove any excess air in the bag.
Frozen spaghetti squash will last 6-8 months in the freezer.
Pioneerthinking.com – Ingredients for a Simple Life.
Im going to try this tonight. I have to go out of town so I need to cook this baby tonight but there is no one to eat it but me!
Ill freeze the leftovers let them thaw slowly before reheating it.
Im topping with a creamy sauce (also from my freezer) as I cant eat tomatoes.