Thursday, August 27, 2009

Spaghetti Squash for the Freezer


Recently I discovered I LOVE spaghetti squash--who knew? I'm glad I got adventurous and gave it a try. Did you know you can freeze it?

To prepare, I got a spaghetti squash, took the sticker off and washed the outside of it. Puncture a few time and place in the crock pot with one cup of water. Cook on high for several hours (it takes longer than you think!) I cooked mine for over 8 hours in my vintage crock pot that doesn't get as hot as newer ones. It's done when you insert a fork into it and it's soft.

Be careful removing the squash. You need to let it cool down before you handle it, and then use potholders to transfer it to a cutting mat or board. When it's cool enough to touch, cut in half. Scoop out the seeds carefully. Shred the squash with a fork. I put mine in reusable containers like this:

Label with masking tape and a Sharpie pen. I filled two of these 4 cup containers. I put one in the freezer and one in the fridge and I put a little in a bowl to eat right away while it's hot! I added a pat of butter and sprinkle of Parmesan cheese. YUMMY!

Most of the time I reheat this in my mini crock pot. I put a serving in the crock pot an hour or two before I want to have my meal. It warms up perfectly. I have warmed in the microwave, too, and it comes out great.

When I need to use the one in the freezer, I defrost overnight in the fridge first. I cannot tell the difference of the fresh squash vs. the one that had been in the freezer. The texture and taste are exactly the same.

I'm anxiously waiting for spaghetti squash to go on sale so I can make two or three to have them on hand.

Spaghetti Squash on Foodista

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