I was wondering if it is possible to freeze single portions of cooked spaghetti squash. I am the only one in my family who likes it, and I can't eat a whole squash before it goes bad in my refrigerator (there is only so much squash one can eat in a week!!!)

How does freezing change the taste and texture of cooked spaghetti squash? Has anybody had any experience with this?

Thanks for any advice you can give me.

I wish you would have asked this yesterday. My wife and I had 1 and had some left over....not much but it would have been enough to test for you. I never tried it. sorry.

Starches do not freeze well. They lose cohesion and turn into paste. Uncooked squashes do much better frozen that cooked ones.

I have frozen cooked spaghetti squash. It isn't quite as good as fresh but it's certainly edible in my opinion. Before reheating it, I let it thaw (on the kitchen counter) and drain off some (or all) of the liquid. Because of the nature of spaghetti squash, it does retain most of it's shape and texture. I sometimes add a little more of my original seasonings (ginger and cayenne) and a bit of butter to replace what's lost in draining it.

The only way you'll find out if you like it is to try it.

I would think it should be ok. Try it and let us know!

I've done it and I thought it was fine. I usually drown it in alfredo sauce, so I guess I should add the disclaimer that I'm not picky at all about texture.

Thanks, everyone!!!

I'm going to try it this weekend and keep you posted.

I froze a bunch this fall and probably won't do it again if I can find a cook place to store whole squash next fall. The texture is not the same. I put mine in a strainer and let hot water run over it to thaw it. Doesn't take much time or effort.