How To Freeze Spaghetti Squash
Hello spaghetti squash. I love you so much and your season is short lived. So, lets talk all about how to freeze spaghetti squash with my top tips and tricks.
Servings: 4
Calories: 75kcal
Ingredients
- 1 Instant Pot Spaghetti Squash Cooked
Kitchen Gadgets
Instructions
- Follow our instant pot spaghetti squash recipe (or our microwave or air fryer recipes it doesn’t matter which). Then using a fork turn the spaghetti squash into spaghetti strands. Place on a plate and allow to cool. Let the spaghetti squash cool and then leave in the fridge overnight to fully cool.
- Get out your Ziploc bags or another freezer bag that you like and start loading the spaghetti squash into the bags, making sure you don’t add any of the extra liquid generated from the squash.
- After loading into zip loc bags get rid of any air and seal. Then label them up ready for the freezer.
- Freeze flat so that they don’t take up much freezer room and then defrost and reheat whenever you want to eat them.
Notes
Seasonings. As we are just preserving the spaghetti squash in the freezer, we are just seasoning with salt and pepper.
Thanks for reading our how to freeze spaghetti squash on Recipe This. We have many more instant pot recipes for you to check out next. Though if you would like to see more instant pot hacks then do check out instant pot shepherds pie where we cook the lamb and the potatoes at the same time.
Nutrition
Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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