Storing Cooked Spaghetti Squash


GeekGirlSam

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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.

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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.

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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.  

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