Pioneer Woman at Heart

  I've been freezing our spaghetti squash.  I do not have a root cellar, or basement, and the garage is not ideal for storage.  I had one more on the counter too.  I always tell myself not to plant so many, but here they are again.  I had one more on another counter. Day 1:  I roasted 4 spaghetti squash in my largest pan.  I cut them across and not length-wise, so I could fit more in my pan. Day 2:  I used the jar lifter hack to fill my freezer bags. I have never frozen baked spaghetti squash, so I had to do some reading on this.  Everything I read, said to let the baked squash sit in a strainer (in a bowl), in the refrigerator over night. I did that, and then bagged it for the freezer.  1 pound spaghetti squash = 1 1/4 cup cooked strands.  I'm using this method to mark the bags going into the freezer.  It's a first time doing this, so I am hoping for good results when thawed. TIP:  I had no idea this worked, but there is ...