An uncooked spaghetti squash is like that friend who never texts back but always shows up fine. It prefers a cool, dark pantry (or a counter away from direct sunlight) for up to two months. Seriously, it’s a survivalist. If you refrigerate a raw one, the cold can mess with its texture, making it taste like sad, damp insulation.
One time, I left a whole squash in my car for three weeks during a mild fall, and it was totally fine. My car smelled like a harvest festival, but the squash was a champion. So, don’t fridge the raw one—treat it like a potato’s fancy cousin.
