How to freeze spaghetti squash
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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.
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.
