Spaghetti squash usually begins to ripen by August or September depending on the climate and usually takes 90 days to 110 days from planting to harvest.
To ripen and store spaghetti squash you should first allow it to ripen to a yellow hue color before picking and then store the spaghetti squash in a cool and dry place.
After picking the spaghetti squash you should wash and completely dry it and set the spaghetti squash in a warm sunny area to ripen with the green side up to the sunlight.
Then turn the spaghetti squash every few days to allow the sunlight to ripen all sides of the spaghetti squash.
Spaghetti squash will ripen more after picked if there are hints of yellow on the spaghetti squash and it appears to be full sized and sounds solid when thumped.
However if the spaghetti squash is green and soft then it will usually rot instead of ripen off the vine.
To freeze spaghetti squash cut the spaghetti squash up in slices or shred it and place the shredded or sliced spaghetti squash in a freezer bag.
If freezing the spaghetti squash as slices it's best to either blanch them or flash freeze them first which prevents the spaghetti squash from becoming mushy.
To flash freeze the spaghetti squash line a dry baking sheet with parchment paper and place the spaghetti squash cubes or slices on it in a single layer.
Freeze for one hour, or until solid.
Once the spaghetti squash has frozen solid, you can slide if off the parchment paper and transfer it to zip-top freezer bags to store for the long haul.
Spaghetti squash does go bad and when it goes bad it will start to shrivel and even start to smell bad and become slimy and change in texture and color.
After picked the spaghetti squash will last up to 3 months as long as it's not cut up.
After cutting the spaghetti squash it will last in an airtight container and in the refrigerator for up to 3 to 6 days.
You can also freeze leftover cut up spaghetti squash or cooked spaghetti squash and it will last up to 6 months.
When spaghetti squash has gone bad it will become mushy and slimy and have a bad smell and change in color.
Spaghetti squash is a winter vegetable rich in vitamins, minerals, and antioxidants.
Due to its low calorie content and high fiber content, it may aid weight loss and digestive health.
To safely cut into a spaghetti squash or other squash you need to use a sharp knife and a flat and stable work surface to cut on.
You can soften spaghetti squash by poking a few holes in the spaghetti squash and microwaving it for 30 seconds to a minute.
Spaghetti squash will last in the fridge for 1 week to 2 weeks.
Spaghetti squash with blemishes lasts around 1 week in the fridge and spaghetti squash without any blemishes lasts up to 2 weeks in the fridge.
Spaghetti squash does not spike blood sugar and instead spaghetti squash can help to lower your blood sugar and maintain your blood sugar levels.
Diabetics can eat spaghetti squash.
Spaghetti squash is good for diabetics as it has a large amount of fiber which causes your body to slow release sugars into your body after you eat.
As a result of the slow release of sugar into your body from the amount of fiber in the spaghetti squash your overall blood sugar levels will lower.
Spaghetti Squash is slightly sweet but the savory, spicy, and acidic taste of the sauce balances that out beautifully.
The texture of spaghetti squash is Very satisfying, though not an exact replica of the texture of actual pasta.
Spaghetti squash is a winter vegetable rich in vitamins, minerals, and antioxidants.
Due to its low calorie content and high fiber content, it may aid weight loss and digestive health.
Try roasted spaghetti squash as a low carb alternative to pasta, combined with veggies, protein, whole grains, and healthy fats.
Butternut squash is also good for diabetics.
Butternut squash contains a type of fiber that's not digestible.
If you have diabetes, it can help keep your blood sugar from rising after eating.
Butternut squash also has a low glycemic index, which means that its carbs are digested more slowly.