Spaghetti Squash Storage Tip
Like pumpkin and other winter squashes, whole uncooked spaghetti squash is best stored between 50 to 60 degrees, and will last up to six months this way. If you have a room in your home that isn’t well heated, maybe you can use some space in it as a “root cellar” to store onions, squash, apples, and the like. On the other hand, spaghetti squash will keep several weeks at room temperature.
Did You Know?
Any squash seeds can be roasted just like pumpkin seeds (pumpkin is a kind of squash). They are low-carb, nutritious, and delicious.
Cooking Methods for Spaghetti Squash
Most often spaghetti squash is cut in half lengthwise, the seeds and pulp removed, and baked rind side up about 30-40 minutes at 375 degrees F. If you don’t have a super sharp knife or big muscles around, you can cook the squash WHOLE. It’s easier but it takes longer to cook, though that may be better if using your Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours). Bake about an hour in the oven at 375 degrees F or Boil for half an hour or so. Microwave: pierce the squash several times with a sharp knife to avoid a “Squash Explosion” ~ microwave on high 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming. No matter how you cook it, watch for hot steam when cutting it open!