Spaghetti squash is a type of winter squash that is versatile and easy to incorporate into many dishes. When cooked, the flesh separates into spaghetti-like strands that can be used as a lower carb substitute for traditional pasta. However, spaghetti squash is only in season during the late summer and fall. So how can you enjoy its delicious flavor year round? Properly storing spaghetti squash after harvest is the key to having it available long after the growing season ends.
How long does fresh spaghetti squash last?
If stored properly, fresh spaghetti squash will typically last 2-3 months when kept in a cool, dry place. The exact shelf life depends on a few factors:
- Condition at purchase – Choose squash that are free of cuts, bruises, or soft spots which can lead to faster deterioration.
- Storage temperature – Ideal temperature is around 55°F. Colder is better within reason. Avoid storing fresh squash in areas that get warmer than 60°F.
- Humidity – Store in a dry, well-ventilated area. Increased humidity speeds up decay.
- Intact stem – Leave the stem on. It protects the top from bacterial and fungal growth.
With proper handling, the average shelf life of fresh spaghetti squash is 8-12 weeks when kept in a relatively cool environment.
What are the signs that spaghetti squash is going bad?
Check spaghetti squash regularly for any signs of spoilage:
- Mold growth
- Shriveling or collapsing
- Soft or watery spots
- Discoloration
- Strong fermented smell
Small superficial scratches or dents are normal and won’t affect quality or shelf life. But any squash showing the above signs should be discarded.
How to store fresh spaghetti squash short term
For short term storage of less than 2 weeks, keep fresh spaghetti squash in the refrigerator. Place whole squash in a perforated plastic bag and store in the crisper drawer. The cold environment of the refrigerator will slow down ripening and prevent decay. Just be sure to use the squash within a week or two as Refrigeration can eventually cause cold damage.
On the counter
Leaving fresh spaghetti squash at room temperature on your kitchen counter works for up to a week. Choose a spot that’s out of direct sunlight and away from heat sources. The stem left intact provides protection against bacteria entering the top where the squash was cut from the vine.
In a bowl of water
Submerging whole squash in a bowl of cold water can extend its life for up to two weeks. The water needs to be deep enough to cover the entire squash. Change the water every 2-3 days to keep it cold and prevent bacterial growth. This method maintains humidity and provides hydration through the stem to slow down ripening.
How to store fresh spaghetti squash long term
For storage periods longer than 2 weeks, additional steps must be taken to prevent spoilage and delay ripening. Here are some of the best methods for long term spaghetti squash storage:
Cool basement or cellar
A basement, root cellar or any space that maintains a temperature between 50-60°F is ideal for storing whole spaghetti squash for several months. Avoid placing squash directly on a concrete floor which can lead to rotting. Instead, use slatted shelves or racks to allow air circulation. Check periodically for any signs of decay.
Ventilated container
Place whole spaghetti squash in a plastic crate, wire basket, or other open container. Pack in shredded newspaper to prevent the squash from moving around. Keep the container in a garage, shed, or covered porch where temperatures stay cool but avoid freezing. The newspaper helps absorb excess moisture while still allowing ventilation.
Bury in garden soil
Dig a trench or hole in your garden deep enough to fully cover and surround the squash. Pack soil firmly around each one buried. The constant temperature of the earth insulates squash and prevents freezing better than a shed or garage. Mark the burial spot with a tag so you remember where to dig them up when needed.
Hang in nylon stockings
Place each squash in its own nylon knee-high stocking and tie a knot above it. Hang stockings in a cool, dry indoor space with temperatures between 45-60°F like a basement or cellar. The breathable fabric allows good air circulation while preventing freezing.
How to store cut spaghetti squash
Once a spaghetti squash is cut open, it has a much shorter shelf life. Exposing the flesh leads to faster drying out and increased risk of spoilage. Here are some tips for storing cut squash:
- Refrigerate – Loosely wrap cut halves or cubes in plastic wrap and refrigerate. Will last around 5 days.
- Freeze – Blanch 2-3 minutes in boiling water, cool, pack into airtight bags or containers. Will last 8-12 months frozen.
- Cooked – If cooked, store in airtight container in fridge up to 5 days or freezer up to 2 months.
- Canning – Cooked squash can be canned in jars using a pressure canner. Properly canned squash can be stored up to a year.
Don’t store cut or cooked spaghetti squash at room temperature. It provides the perfect environment for bacteria to multiply quickly.
What’s the best way to freeze spaghetti squash?
Freezing is an easy long term storage method for cut spaghetti squash. It stops the ripening process while retaining nutrients. Follow these steps for freezing:
- Wash squash, cut in half lengthwise and scoop out seeds.
- Cut into smaller pieces or strands.
- Blanch in boiling water for 2-3 minutes then drain.
- Cool pieces rapidly in ice bath to stop cooking.
- Pat dry and pack into freezer bags or containers.
- Exclude as much air as possible, seal and label.
- Freeze at 0°F or below. Will last up to one year frozen.
Blanching helps stop the enzyme action that leads to loss of flavor, color, and texture. Freezing spaghetti squash with large amounts of water present can cause freezer burn.
Frozen pre-cooked
You can also cook fresh squash before freezing. Preheat oven to 375°F. Place halves cut-side down in baking dish with 2 inches of water. Bake 45-60 minutes until soft. Scrape out strands and freeze in freezer bags up to 3 months.
Frozen cubed
Cut fresh raw squash into 1-inch cubes. Blanch 2 minutes then pat dry and freeze in single layer on tray before packing into bags. Frozen cubed squash is great for adding to soups, stews, and casseroles.
What’s the best way to can spaghetti squash?
Canning cooked spaghetti squash in mason jars allows it to be shelf stable for up to a year. Follow these steps for canning squash:
- Wash 4 lbs of squash. Cut in half and remove seeds.
- Bake or steam squash until tender and strands separate.
- Scoop out flesh and pack into clean quart jars leaving 1 inch headspace.
- Fill jars with boiling water or broth, leaving 1 inch of headspace.
- Wipe rims, apply lids and rings.
- Process in a pressure canner at 11 PSI for 40 minutes.
- Cool jars, check seals and store in cool, dark place up to 1 year.
Always follow proper canning procedures and guidelines from the National Center for Home Food Preservation. Canned spaghetti squash should be used within 1 year for best quality and safety.
What are the best containers for storing spaghetti squash?
Choosing the right storage containers helps maintain spaghetti squash quality and extend shelf life. The best containers:
- Allow good air circulation – Avoid airtight containers which can lead to excess moisture and spoilage.
- Help manage humidity – Use breathable containers like wire baskets that don’t trap moisture.
- Protect from light – Opaque plastic bins or dark bags prevent light exposure which can impact flavor.
- Prevent bruising – Use soft containers like ventilated canvas bags to avoid damage.
- Are food-grade – For cooked squash, use BPA-free plastic containers approved for food storage.
Match containers to your specific storage method. For example, perforated plastic bags work well for refrigerating while airflow crates are ideal for cellar storage. Avoid non-breathable containers like sealed plastic bins for long term storage.
What are the best ways to use stored spaghetti squash?
Beyond its classic use as a pasta substitute, stored spaghetti squash can be used in both sweet and savory dishes:
Savory dishes
- Spaghetti squash lasagna or casserole
- Add to soups, stews, and chilis
- Spaghetti squash cakes or fritters
- Roasted spaghetti squash salad
- Spaghetti squash pizza crust
Sweet dishes
- Spaghetti squash bread or muffins
- Pureed into smoothies, yogurt bowls
- Substitute in quick breads and cakes
- Spaghetti squash oatmeal
- Maple cinnamon spaghetti squash
The mild sweet flavor pairs well with both savory and sweet ingredients. Try swapping stored spaghetti squash into any recipe that calls for pasta, rice, oats, or shredded vegetables.
What are the best tips for cooking stored spaghetti squash?
Cooking brings out the signature strands and sweet nutty flavor. Here are some tips for preparing stored squash:
- Roast whole halves cut-side down at 400°F until tender, about 45 minutes.
- Microwave whole squash on high 8-12 minutes. Halve and shred flesh.
- Boil cubed squash 4-5 minutes until slightly softened but still firm.
- Saute boiled strands in olive oil and seasonings.
- Mash cooked squash with butter, milk, cinnamon, and maple syrup for a sweet side.
- Puree roasted squash and blend into soups or smoothies.
Cook just until fork tender but not mushy. Overcooking results in lost texture and nutrients. Adding stored squash raw to dishes like breads or muffins also works well.
Conclusion
With proper storage techniques, fresh spaghetti squash can be enjoyed up to 3 months after harvest season ends. Cool, dry storage between 55-60°F is ideal. Cut squash can be refrigerated or frozen for later use. Canning also allows enjoying cooked squash for up to a year. Match storage methods to the intended use. Deep winter dishes benefit from spaghetti squash stored in a garden, basement, or cellar. Quick sides and snacks are easily made with refrigerated or frozen prepped squash. With a little planning, you can savor nutritious and delicious spaghetti squash all year round.