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Sat, Jan 7, 12 at 15:05
| Has anyone tried cooking and freezing the "pasta strands". Wondering how it is after thawing it out?
This coming summer I would like to grow a bunch and freeze them as they are not available in our area during the winter. |
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| It freezes fine, IMHO. In fact, I think its actually better in one way after its thawed -- as with most vegetables, freezing ruptures cell walls, allowing liquid to seep out upon thawing. I like to put the thawed squash in a sieve and let it drain for a while, because one thing I don't like is soggy sauce that can result when salt leaches water from the cooked squash -- this eliminates that problem. I often freeze mine when they start to go bad -- s.s. isn't the best keeper, so this solves that issue, too. |
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