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Spaghetti squash stored in a cool dry place will last several weeks. Squash store at ideal temperatures will even last months. If possible, store at 50-55° in a dry spot with low humidity. If its too cold it will suffer chilling injuries and start to deteriorate. We don’t recommend storing in the basement because it is probably too moist and they will be more likely to rot.
Most often spaghetti squash is prepared by first roasting it in the oven. Start by cutting the squash in half lengthwise and scooping out the seeds and pulp (see pictures below). Next, place both halves face side down on an oiled baking sheet. Bake the squash for about 45 minutes. Alternatively you could microwave it for about 15 minutes, but roasting is preferred for the best texture. You can tell the squash is cooked when the outside starts to cave in a bit and appears hallow. Use a fork to scrape out the inside of the squash. If well cooked it should separate into stringy pieces that resemble spaghetti.