Spaghetti Squash


Spaghetti Squash

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Spaghetti Squash

Sep 14, 2022Brian Witmer
Contributed By: Live. Life. Simple.

This used 6 medium spaghetti squash and filled 4 medium trays *


  1. Halve and remove seeds, (save seeds to replant)
  2. Preheat oven to 400°F
  3. Brush squash with LIGHTLY with olive oil, place on a cookie sheet and bake for 40 minutes to an hour
  4. Instead of baking you can use the Instant Pot, Put the trivet in the bottom of the Instant Pot, put squash on trivet, seal lid, set for 7 minutes for pressure cook and do a quick release
  5. Once squash is cooked peel it onto the trays
  6. Pre-Freeze 
  7. Freeze dry
  8. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

My cycle time in a medium freeze dryer was 43 hours


Slowly add a little hot water at a time, it gets a little gooey but tastes okay


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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Sep 14, 2022

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