If your garden has delivered a generous bounty of spaghetti squash, don't let them go to waste. Spaghetti squash is easy to freeze and keeps very well. The sweet, tender flavor and just-from-the-garden freshness will be preserved to enjoy later, even in the midst of winter.
Freeze squash when it's firm and the skin is pale yellow. Leave any green squash on the vine a bit longer. Wash the spaghetti squash thoroughly.
Cut away any blemishes or soft spots, then cut the squash in half lengthwise. Remove the seeds and pulp with a large spoon, and discard them.
Preheat the oven to 375 degrees Fahrenheit. Put the spaghetti squash halves in large baking pans with the cut side up. Bake the spaghetti squash for 30 minutes.
Remove the spaghetti squash from the oven and allow it to cool. Once the squash is cool enough to touch, remove the long strands with a fork.
Put the spaghetti squash into labeled Ziplock bags or plastic containers. Remove as much air as possible, and put the spaghetti squash in the freezer.