Freezing Spaghetti Squash

Last week I sent my husband to the store for a spaghetti squash so I could make Spaghetti Squash Casserole. (It was delicious.)

His shopping trip ended with the following phone call:

Jason: Sphagetti squash is expensive. 

Me: How expensive?

Jason: $1.54 a pound.

Me: That's not too bad. 

Jason: It cost $11. 

Me: How many did you buy?!?!

Jason: One. 

*pulls caluclator up on desk top. 

Me: You bought a seven pound squash?!

Jason: It's all they had!

So my husband brings home a squash roughly the size of a newborn. I say roughly because, well, my newborns were roughly the size of small toddlers. 

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Look at it! (Excuse the perpetually filthy stove top.)

So what on earth do I do with all of that squash? I called my mom who said, "I bet you could freeze it." 

And she was right. 

It was really simple. I just cooked it like I would regularly. (Cut in half, scoop out seeds, cook on 350 for 30-40 minutes.) I scraped out the "meat." And then I placed it in freezer bag and threw it in my freezer. 

Voila! 

What have you frozen for later use?

Oh and here is a list of things that can be frozen and how to prepare them compiled by Laurie at Passionate Penny Pincher. 

Don't Waste it Freeze It