Refrigerating Cut Spaghetti Squash
Wrap the pieces tightly in plastic wrap. If you’ve already cut, cooked, and eaten part of a spaghetti squash, you’ll want to store the rest of it in the fridge. Wrap each piece of squash thoroughly with plastic wrap before putting it in the refrigerator. This will ensure that no air gets to the squash. You can also put the pieces in a tupperware container if you don’t have plastic wrap.
Put the wrapped pieces in the humidity-controlled drawer. The cut squash will last much longer if it’s kept in a humidity-controlled drawer, instead of on a shelf in the refrigerator. Squash requires a lower humidity level than many other vegetables, so keeping it in a slightly less humid environment should make a difference.
Keep the pieces refrigerated for up to 5 days. Because the squash is cut open, it won’t stay good as long as a whole squash would. Your squash pieces will stay fresh in the refrigerator until they’ve been in there for 5 days or longer.
Cook and eat the squash. Before the five days are up, cook and eat the rest of your squash pieces. You can cook the squash in a number of ways, including boiling on the stove, slow-cooking in a Crock Pot, or roasting in the oven.
Throw away the squash if it’s moldy and/or stinky. If you open your fridge to take out your squash and you notice that it has a few white, black, green, or blue “fuzzy” spots, it’s likely moldy. If you don’t see any signs of mold but you unwrap the plastic and smell a foul odor, you should still throw out the squash. These are signs that the squash is no longer safe to eat.
Freezing Cooked Spaghetti Squash
Put cooked squash in the freezer. If you’ve already cut and cooked your squash but you have some leftover, it’s best to store it in the freezer. Put the cooked squash in plastic freezer bags and seal them before storing them. If you’re planning on eating it sooner rather than later, your cooked squash should also be fine if only kept in the refrigerator for a day or two before reheating and eating.
Thaw the squash partially when you’re ready to eat it. When you’re ready to reheat and eat the squash, move it from the freezer to the refrigerator and keep it there for a couple of hours. Let it thaw at least partially, but not all of the way, or else it may have a mushy texture when you reheat it. Let the squash thaw long enough to where it softens some, but is still very cold to the touch.
Steam the squash for about 5 minutes. Once the squash has thawed out some, steam it in a steamer basket on the stove for about five minutes so that it’s tender, but also firm.
Eat the squash within 6-8 months. Your cooked squash will stay preserved in the freezer for several months. Whether you thaw, reheat, and eat it after freezing it for a week or 5 months, it should still be tasty and safe to ingest. However, you should not eat spaghetti squash that’s cooked and kept frozen for longer than 8 months.
Discard squash that is moldy or stinky. If you notice moldiness or a foul odor coming from your squash while it is still frozen or once it has thawed some, throw it away. Your spaghetti squash is most likely no longer safe to eat and should be disposed of.
Picking and Storing Whole Spaghetti Squash
Choose squash that has hard, blemish-free skin. When you pick out your spaghetti squash to store and eat, make sure the skin is thick, hard, dark in color, and without mold spots or bruises. Whether you’re picking squash at a grocery store or out of your own garden, it’s important that the skin looks healthy. Otherwise, your squash will quickly rot and become inedible.
Keep the squash uncovered in a cool, dark, dry area for up to 3 months. The ideal storage space for whole, raw squash is a dark, cool area such as a cabinet, pantry, or closet. If you can keep the storage area between 55 and 60 degrees Fahrenheit (13 and 16 degrees Celsius), then it may last as long as 3 months without going bad. Keep the humidity between 50% and 70% in order to further avoid rotting. Make sure to check on the squash at least weekly to make sure it hasn’t gone bad.
Store the squash at room temperature for up to one month. You may not be able to keep the squash in a dark location where the temperature and humidity are controlled. If this is the case, the squash can still last about a month if it’s uncovered and stored at room temperature, or 68 degrees Fahrenheit (20 degrees Celsius). If possible, avoid storing the squash in extremely humid areas.
Discard your squash if it’s especially soft or leaky. If you check on your squash and notice that the skin has softened significantly, it may be time to throw it away. You may also notice that it’s leaking liquids if it’s no longer safe to eat and needs to be disposed of.
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