Every year, a friend of ours gives us several spaghetti squash. I don’t have a cold storage this year, so I prepped a few of them for the deep freeze.
I also roasted the seeds, and wow, they are better than pumpkin seeds! If you’re going to prep your squash anyway, give it a try!
To prepare a squash for freezing is pretty simple. Just cut off the ends and remove peel using sharp knife.
Cut in half and scoop out pulp and seeds.
Cut squash into cubes, portion as desired, and seal in freezer bags.
I did one squash per large freezer bag.
Storing them this way makes it so simple to grab as much as you need for roasting or throwing into a soup. The hard part is already done!