My friend once stored a spaghetti squash next to her radiator. She thought the warmth would “ripen” it faster. Instead, it fermented. She opened it and smelled a wine cellar. We didn’t eat that one. Now she keeps her squash on the bottom shelf of her pantry, between the rice and the haunting memory of that incident.
So there you have it. Treat your whole squash like a rugged outdoorsman, your cut squash like a delicate houseplant, and your cooked squash like a treasure. With these tips, you’ll never again stare at a wrinkled, sad orb and wonder, “What did I do to deserve this?” You’ve got this. Now go eat some noodles—even if they’re actually a vegetable.
