Expect to get about 1 1/4 cups of strands per pound of spaghetti squash. Put the squash in a colander and set the colander on top of a large mixing bowl. Scoop all the squash strands into a freezer-safe bag or container. Squeeze out all the excess air, label and date the bags, and freeze..
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Q: Can you freeze cooked spaghetti squash? If so, how and how long will it keep? How do you reheat it? Sent by Judy. Editor: Readers, have you frozen cooked spaghetti .
Bake spaghetti squash whole! So simple. Pierce squash a few times with knife. Bake whole 375F for 1 hour..
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Ingre.nts: 2 medium sized spaghetti squash; 1 tablespoon high heat oil I use sunflower oil 1 14.5 ounce can black beans, drained and rinsed.