Frozen Spaghetti Squash Recipe
Frozen spaghetti squash offers a convenient pasta alternative or side dish, prepared by baking and draining for optimal texture.
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Instructions
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Preheat oven to 375°F.
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Halve spaghetti squash, remove seeds, and place cut-side up on a baking sheet.
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Bake for 40-45 minutes until tender.
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Cool squash for 40 minutes, then separate flesh into strands using a fork.
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Transfer strands to a colander over a bowl, cover, and refrigerate for at least 12 hours to drain.
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Discard drained water, then portion squash into freezer-safe bags or containers.
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Remove excess air from bags, label, and freeze.
Nutritional Info (per serving)
Calories:
46 kcal
Carbohydrate:
11 g
Cholesterol:
0 mg
Fiber:
2 g
Protein:
1 g
Saturated Fat:
0 g
Sodium:
31 mg
Sugar:
4 g
Fat:
0 g
Unsaturated Fat:
0 g