Store squash in a cool, dry place (preferably 55 to 60 degrees Fahrenheit) up to 3 months. Refrigeration will make the squash spoil quickly, but squash can be stores in the refrigerator for 1-2 weeks. Cut squash should be tightly wrapped in plastic wrap and refrigerated.
Spaghetti squash is a nutrient-dense food, low in calories but high in several key vitamins and minerals. In particular, spaghetti squash is a good source of fiber, vitamin C, manganese, and vitamin B6.
One cup (155 grams, 42 calories) of cooked spaghetti squash provides the following nutrients: Carbs 10 grams, Fiber 2.2 grams, Protein 1 gram, Fat 0.5, grams, Vitamin C 9%, Manganese: 8%, Vitamin, B6 8%, Pantothenic acid 6%, Niacin: 6%, Potassium: 5%. Spaghetti squash also contains small amounts of thiamine, magnesium, folate, calcium, and iron.