GeekGirlSam Posted May 7, 2016 Share Posted May 7, 2016 I did a quick search but didn't see this answer already. I'd like to cook some spaghetti squash ahead of time. Is it best to scrape it out and store it in a sealed container or to leave it in the skin and wrap it in plastic wrap? I was thinking it would need to keep 3ish days. Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted May 7, 2016 Moderators Share Posted May 7, 2016 Not sure what is best but I scrape it out and then put it in a lidded Pyrex... keeps for a few days that way and then you don't have to muck about with the rind when you want to eat it. Link to comment Share on other sites More sharing options...
Deerobert Posted May 12, 2016 Share Posted May 12, 2016 I wondered this through my first Whole30 and so I did an experiment. I find that the squash comes out better as separate tendrils when it is just cooled off. If I don't scrape it out and leave it I find that it gets mushy. Let me know what you find? I'm also testing the perfect method to get sure I get everything out when I scrape it out. I find that sometimes that comes easy and sometimes it doesn't. It may have to do with the amount of time I leave it to cool. Link to comment Share on other sites More sharing options...
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