How to Bake & Freeze Spaghetti or Buttercup Squash

We love squash! Unfortunately, we don’t have a good place to store our squash over the winter. So, we now have it ready made and in the freezer! It is really easy to include squash in quick meals now! I am combining both spaghetti and buttercup squash into one post because they are similar in many ways when it comes to preparation. Both need to be baked and then frozen!

First, wipe off the outside of the squash. I do this to avoid any dirt getting into the parts that I plan to eat. Each type of squash is prepared for baking a little differently. Follow the directions below according to the type you have. With both kinds, remember to save the seeds! Just rinse and let them air dry to plant next season!

Preheat your oven to 350 Fahrenheit while you prepare your squash for baking.

Spaghetti Squash: Prep to Bake

For spaghetti squash, cut the long way, like a hotdog bun. Scoop out the seeds and “guts.” Lightly coat any edible area showing with olive oil and sprinkle with salt and pepper. Place onto a parchment lined baking sheet edible side down (skins showing).

Buttercup Squash: Prep to Bake

For the buttercup squash, cut through like you would a hamburger bun. Scoop out the seeds and “guts.” Place the two halves back together and place on a parchment lined baking sheet. It should look like a whole squash sitting on the pan.

Baking: Both Types of Squash

Bake the squash at 350 degrees Fahrenheit for about an hour or hour and a half. Cooking time will depend on how large your squash is. I like to try to poke a fork through the squash to determine if it is done. Buttercup should be softer, somewhat like baked potatoes. Spaghetti should be easily poked through with a fork.

Spaghetti Squash: Prep to Freeze

Allow the squash to cool a little bit. Then, use a fork to shred the squash from its shell. The end result will resemble spaghetti! Place in a freezer bag, flatten removing as much air as possible, and seal. Place bag on a plate to keep it flat while freezing for easy storage!

Buttercup Squash: Prep to Freeze

Allow the squash to cool a bit. Separate the halves and use a spoon to scoop the squash out. I also whipped the squash up with my stand mixer because I like it to have a consistency similar to mashed potatoes. Place in a freezer bag, flatten removing as much air as possible, and seal! Place the bag on a plate to keep it flat while freezing for easy storage!

I really hope this post wasn’t too confusing with the two different types of squash. They are prepared similarly, but a little different. As always, remember to label your freezer bags with the contents and date/year! Happy preserving! 🙂