Spaghetti squash - make ahead?
Canadian thanksgiving is approaching. I've been asked to make squash, but would like to avoid the usual puréed / sweetened concoctions as they are not to my taste. Okay, okay, I can't stand it.
I love spaghetti squash, tossed simply with a good olive oil and seasoned with sage or rosemary and good S&P. Problem is the oven will be full of turkey, and I usually just roast my squash, pull out the spaghetti, toss and serve.
Has anyone roasted their spaghetti squash in advance, and then reheated it once the spahetti is extracted? Even if slightly undercooked, I worry about it going mushy in the reheating.