Can you freeze spaghetti squash?
This winter wonder is perfect for days when you want to increase your vegetable intake, or simply go without pasta, as we discussed in our previous post on when to pick spaghetti squash.Wouldn't it be great if you could have it whenever you wanted it?It would!
Can you freeze cooked spaghetti squash?I will show you how in this post.?
This is all about freezing spaghetti squash.It doesn't work as well as freezing raw spaghetti squash.You want to retain the strands that give it its name, so cutting the squash up into small cubes isn't really an option.
Before we start the freezing process, we need to cook the squash.This is a simple task, but it can take a while, so make sure you have some spare.
There are two main ways to cook spaghetti squash, oven baked and microwaved.If you eat spaghetti squash right away, you can cook it in other ways, but the results can be disappointing if you freeze and thaw it.
One of the biggest complaints about spaghetti squash is the fact that it can often turn out wet and soggy.If you have spaghetti strands like this, they will be worse after they have been frozen.What should we do?
Remove a lot of the water before cooking.How do you do that?Salting is an age old method.Everyone goes into a spin when they mention salt, but this method really isn't that bad.You won't need to use as much seasoning later on if you remove most of the salt when drying.
How do you salt a squash?It's easy.Cut your squash into rings instead of cutting it vertically.It is easier to cut a spaghetti squash horizontally than it is vertically, and this will give you more surface area to get that salt onto.Spaghetti squashes are hard little buggers, so I will take any help I can get.
As you can see from the image above, cutting a spaghetti squash this way will work with the fibers, not against them.Why is this a good thing?You will get longer spaghetti strands as a result.It was a bonus!
You should be able to get four decent sized rings from an average spaghetti squash, just remember to cut off the stem and blossom ends of the squash as well so every ring has the flesh exposed.
Rub the seeds with salt after you have your rings cut.Leave the squash rings on a rack for 15 to 20 minutes before rubbing them dry with a paper towel, which will remove most of the salt.It's a good idea to have a container underneath your rack in case.
If you want to prepare your spaghetti squash for freezing, oven bake them.If you roast your squash in the oven it will allow more of it to evaporate than if you salt it.
While the salt does its magic, preheat your oven to 400F.Place the rings on a baking sheet and put them in the middle of the oven for 30 minutes after drying them off.
When they are done, remove from the oven, and leave to cool, so that you can handle them without having to use a fork.Be careful not to break them too much.If you prefer, you can use your fingers.
Place the squash's lengths into a sieve or colandar and allow them to cool completely.First, let me explain the second cooking method: microwaving.
I thought I would include it here because using a microwave may suit some of you better than cooking a spaghetti squash in the oven.The process is fairly easy, but you need to salt your spaghetti squashes first.
You need to keep the liquid that has been drawn out of them for cooking.If you choose a microwaveable dish, you can just rub the salt off and place the rings straight in.
Now that your squash rings are ready to cook, put them in the microwave and cook them on high for seven minutes.An initial seven minute cook will give them a good start as spaghetti squash sizes vary.
After that, cook the squash in one minute bursts until it's soft and the fibers start to come away.Remove them all from the rind and place them in a sieve.
Your spaghetti squash has been cooked, cooled, and is sitting in a sieve.You need to be patient for the best results.
The spaghetti squash strand should be put in the fridge for at least 6 hours before freezing.Why?It will ensure that the strands are fully chilled before you put them in freezer bags.
Even the smallest amount of warmth can cause your freezer bags to be moist.I don't want you to end up with a puddle in your fridge as you might still have a little draining to do.
It is time to put them into freezer bags.I like to use Ziploc bags as they have a good seal to keep the air out.If you want your spaghetti to stay as cold as possible, you need to separate the strands into portion sizes.If you are using them, it is best to write your labels and dates first.
Before sliding the lock-top shut, give the bags a gentle squeeze to expel all of the air inside.The water displacement method is a good idea if you think they will be in the freezer for a while.
2.Put your spaghetti squash in a freezer bag and seal it, leaving just an inch open.
3.The open part of the bag should be kept above the water.The seal around the bags contents will allow the air to escape.
4.Once your bag has been submerged as far as the open part of the bag and no air remains inside, seal it shut and remove it from the water.That is it!There is a bag ready for freezing.
Shut the door and place the bags of squash spaghetti in the freezer.
You have gone to all the trouble of freezing spaghetti squash, so you want to know the best way to thaw it?Absolutely you are!
spaghetti squash stands up to being reheated well despite being relatively delicate with all those long, thin strands.There are four easy methods to try.
You can partially thaw your spaghetti squash in the refrigerator, then empty the contents of your freezer bag into a microwavable dish.Just a splash of olive oil will make it taste better.
For around 45 seconds, cook on medium.Remove, stir, and repeat until piping hot.
If you don't have a microwave, or if you just prefer not to use it, you can cook spaghetti squash on the stove top and not have to thaw it out.
Bring a saucepan of lightly salted water to the boil.If you want to warm it up, turn the heat down and cook for five to seven minutes.
Put your spaghetti squash in your steamer after you thaw it out by taking the partially defrosted strands.
Make sure the fibers are properly reheated before you serve them.
This is a different way to cook spaghetti squash.Think of noodles that are crisp and you will get the idea.
Remove your squash from the freezer bag and pat it dry with a kitchen towel.The more you can get rid of water, the better.
Add a bit of olive oil to the skillet.Once the oil is hot, add the spaghetti squash to the skillet and spread out to form a thin layer of noodles in the pan.Cook until golden brown and crisp.
It is worth mentioning that freezing spaghetti squash requires a certain amount of effort.The short answer is that frozen spaghetti squash won't be as good as the freshly cooked stuff, but that's not a problem.
Having a few batches of spaghetti squash ready to go in your freezer is a good thing.If you grow your own squashes, freezing becomes even more important, what would you do with all those fruits?
It is still worth your time, even though you will lose a bit of flavor and texture through freezing.The difference will be minimal if you follow all of the tips.
For as long as eight months, spaghetti squash can be kept in the freezer.It's good to know if you have a great harvest and want to freeze a lot of it.
The sooner you eat it, the better it will be, but six to eight months isn't out of the ordinary.
Thankfully, no.If you have your own vegetable patch and can freeze your spaghetti squashes as soon as they are ripe, you will be better off than buying store bought squash.
The preservation of a vegetable's nutrition profile is slowed by freezing.The slowing that allows us to preserve the food itself is similar to the way in which the vitamins and minerals are found within.
There you go.Is it possible to freeze cooked squash?You now know how to prepare it, freeze it and reheat it.
Lisa Williams is a vegan and passionate animal welfare advocate.
She started happyhappy vegan.com because she felt there was a need for more straightforward information about plant-based living.She wanted to change that, that too many sites seem to concentrate solely on recipes or be too intimidating for the v-curious.The landscape is very different now.
Thank you for the tips.I am the only one in my family who eats spaghetti squash and I can't eat all of the squash that is left over.I don't get it to make at home because a lot of it will be wasted.It is in season so I will try this soon.
Thanks for the article.I was growing spaghetti squash this year and was wondering what to do with it.
Thanks for the great tips!We put our vegetable and fruit pieces in the winter.We have a make shift compost bin.Every year we are given a gift and this year it is spaghetti squash.In the upcoming winter months, the tips provided in the article will help us enjoy our harvest.
The way it has been structured made this article very helpful.It was easy to find what I need and skip the parts I don't.I will be using this guide today.
Thank you for that.I was given a huge squash, much more than I could eat, but I didn't want to throw it away.I will do it today.
I don't think it would work for a number of reasons, so it's not something I've ever tried.Oil doesn't have a definitive freezing point, so it's not the easiest thing to freeze.It will freeze, but there are plenty of variables that would make it a little hit and miss.A lot would depend on the amount of oil we are talking about.If you only use a small amount, would it have a negative impact on quality and freezing times?Probably not.
It's a little more straightforward.The bar salt would be fine.Salting prior to freezing can cause squash to be mushier and draw out too much liquid.It can leave it tasting cured and unnatural, which is fine if you like it that way, but I am not a fan.
I have to tell you that I had the easiest time with your recommendation to cut in rings, because I just got done cutting this spaghetti squash.Thank you for your heart.I didn't have to remove the seeds or the strings because I could use the same knife to cut around the inside.It's much easier.I had to stop and say thank you.A time saver.I was very happy to find your post.
I am growing spaghetti squash this year, and it has gone crazy in my garden.I was happy to find this article.