Spaghetti SquashShelf Life, Storage, and Spoilage Guide
Pantry
1-3 months
Store whole, raw spaghetti squash in a cool (50-55°F or 10-13°C), dark, dry place with good air circulation. Do not store in the refrigerator as it can shorten shelf life.
Refrigerator
3-4 days
Store cooked spaghetti squash in shallow, airtight containers. If raw spaghetti squash is cut, wrap tightly in plastic wrap or place in an airtight container and refrigerate for 3-4 days.
Freezer
10-12 months
Cook spaghetti squash until tender, remove flesh, cool completely, then pack into airtight freezer bags or containers. Remove as much air as possible to prevent freezer burn.
Signs of Spoilage
- Soft spots or mushy areas on raw squash
- Mold growth
- Off-odor
- Discoloration
- Slimy or sticky texture (for cooked squash)
Room Temperature Safety
40°F–140°F (4°C–60°C)
Cooked spaghetti squash should not be left at room temperature (between 40°F and 140°F) for more than 2 hours. If the ambient temperature is above 90°F (32°C), it should not be left out for more than 1 hour.
Safe Handling
Wash hands with soap and water for at least 20 seconds before and after handling raw produce.
Wash whole spaghetti squash under running water, even if you plan to peel it, to remove dirt and bacteria.
Use a clean cutting board and utensils when preparing.
Avoid cross-contamination by keeping raw squash separate from ready-to-eat foods.
Refrigerate cooked spaghetti squash promptly within 2 hours (1 hour if above 90°F/32°C).