Learn the right way to freeze spaghetti squash so you can enjoy this low-carb pasta alternative anytime!
Ingredients: 1 spaghetti squash.
Instructions: Turn on your oven and heat it up to 375F 190C. Split the spaghetti squash in half down the middle, and then scoop out the seeds. Put the squash halves on a baking sheet that has been lined with parchment paper, cut side down. Place the squash in an oven that has already been heated and bake for 40 to 45 minutes, or until it is soft and a fork can easily go through it. Cut the squash into strands with a fork after letting it cool down a bit. Let the spaghetti squash cool all the way down before putting it in containers or freezer bags that won't let air in. The dates should be written on the containers or bags, and they should be kept in the freezer for up to 3 months. To use frozen spaghetti squash, just let it thaw in the fridge overnight or heat it up right from frozen in the microwave or on the stove.
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