No one wants to thaw a frozen spaghetti squash only to find it mushy and waterlogged. To prevent this and retain the vegetable's texture, you need to freeze it the right way.

First, cook the squash by halving it, removing the seeds, and placing it on a baking sheet to roast it in the oven at 350 to 375 degrees F.

Roast until the strands separate easily with a fork or for at least 40 minutes. After removing it from the oven, allow it to cool before using a fork to remove the strands.

Drain the cooked strands to remove excess moisture by putting them in a colander in the fridge and using a bowl to catch the liquid. Let it sit for half a day or overnight.

Separate the squash into portions and freeze. To further protect the texture, flatten the portions in each container and place them far apart to let air circulate between them.

This additional step speeds up the freezing process and prevents large ice crystals from forming, which would damage the food's texture.

Once frozen, the squash can last up to one year, and it can be thawed in the refrigerator for 12 hours or placed directly into a soup or sauce to heat while cooking.