We harvested quite a bit of spaghetti squash the other day.
Now, we love spaghetti squash but we will not eat all this in one week. I figured why not freeze it and be able to to enjoy the fruits of our labor in the "dead" of our winter. I know, our dead of winter is like 60 degrees. :)
Wash and cut the spaghetti squash lengthwise and toss into the oven at 400 for 20 minutes (i do it till it's lightly golden). Once it's cool, take out the spaghetti strands using either a spoon, fork or a ice cream scoop. Pack in freezer bags and store.
To reheat, take it out a few hours before from the freezer and let it thaw out a bit. Now, cook it any way you'd like, stir fry, steam, bake into a dish! Enjoy!
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