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Jun 11, 2012 05:23 AM

Spaghetti squash: can I cook it ahead of time?

I plan on making a dish with spaghetti squash later in the week. I will be in somewhat of a rush that night and wanted to bake it ahead of time, that way I can come home, heat it up, add my sauce, and be done with it. Can I bake the squash ahead of time, run my fork through to make the "spaghetti" then store it in the fridge? I don't know if the texture will be altered or if it will get watery. Conversely, should I cook it, cool it, and just wrap each half? Will I still be able to get the "spaghetti" strands from cold squash?

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  1. Yes, you're good. Wrap in aluminum foil. Try to use within 24 hours

    2 Replies
    1. re: carbonaraboy

      Wrap the cooked halves without forking out the strands? Or fork the squash (sorry, that sounds obscene) then wrap?

      1. re: mels

        I bet either would be fine. I rarely use the microwave but spaghetti squash does wonderfully in there. Just make some big fork holes in the whole squash, let it cool some, slice and seed, then do your forking thing.

        If you want to make ahead, stick it in the microwave and heat until collapsed a bit, then put it in the fridge and you can seed and use whenever.

    2. I used to slice in half before cooking, but a new book I've been reading does not even mention cutting in 1/2 before baking and I found that baking whole works also. I only mention this in case it will save you time (as it did for me) since I have a hard time slicing it without stabbing myself and I don't want to bother softening it first to do this. You can just bake whole and slice when ready to serve. What I also love about baking whole is that I don't have to use foil.