Spaghetti squash is a type of winter squash with a sweet, nutty flavor and stringy flesh that separates into spaghetti-like strands when cooked. Like all fresh produce, spaghetti squash can spoil and become inedible if stored incorrectly. This article covers how to identify signs of bad spaghetti squash, proper storage methods, shelf life, and potential health risks.
Signs of Fresh Spaghetti Squash
When selecting spaghetti squash at the store or market, look for these qualities:
- Firm – Skin should be hard and not indented when pressed. Flesh feels dense and solid.
- Heavy – Heavier squash tend to be fresher. Lightweight is a sign of dryness.
- Color – Skin is matte yellow or cream. No greenish, brownish or orange discoloration.
- Shape – Oblong or round shape, not misshapen. Stems are intact.
- Mold-free – No mold growth or soft spots on skin.
Fresh, high-quality spaghetti squash feels hard, heavy and looks bright in color. Avoid squash with any blemishes, cracks or damage.
What Causes Spaghetti Squash to Go Bad?
There are a few main reasons spaghetti squash deteriorates:
- Mold – Fungal growth results from storage in damp conditions. Mold softens flesh and can produce mycotoxins.
- Microbes – Bacteria and yeasts break down plant tissues and create off-flavors, odors and mushy textures.
- Enzymes – Natural enzymes degrade structural components like pectin over time, causing softening.
- Moisture loss – Water evaporates from uncut squash, causing shriveling, wrinkling and rubbery texture.
- Physical damage – Bruising, crushing and cutting provide entry points for microbes, moisture loss and accelerated spoilage.
Proper storage helps slow these deterioration processes. But eventually spaghetti squash will show signs of spoilage.
How to Tell if Spaghetti Squash is Bad or Spoiled
Look for these visible indicators that spaghetti squash has gone bad:
1. Mushy Spots
Fresh squash feels consistently firm. Soft, watery or mushy spots mean decay has begun from enzymes and bacteria breaking down the flesh. Discard squash that is partly mushy.
Key Point: Soft, mushy spots signal spoilage is present.
2. Mold Growth
The development of mold on the skin or openings means the squash has spoiled. Fuzzy white or grey mold is most common. Do not try to salvage moldy squash. Mold can penetrate deeply and may contain mycotoxins. Promptly discard any moldy squash.
Key Point: Any mold growth on the skin or cut ends signals the squash has gone bad.
Good quality spaghetti squash has cream or yellowish skin. As it spoils, the skin may turn orange, greenish or develop dark blemishes. The stem also becomes blackened. Discoloration indicates deterioration.
Key Point: Orange, green or dark discolored skin means the squash has gone bad.
4. Shriveled Skin
Fresh squash feels taut and smooth. Wrinkled, loose, papery skin and indented sides signal excessive moisture loss. Shriveling causes the flesh to become stringy and dried out rather than moist and tender.
Key Point: Loose, shriveled skin and sunken sides means the squash has lost too much moisture from aging.
5. Off Odors
Fresh squash has a mild, earthy smell. Rotting squash gives off a musty, unpleasant odor. A sour or fermented scent also means spoilage has occurred. Discard strong, “off” smelling squash.
Key Point: Strange odors indicate microbial activity and spoilage.
6. Liquid Leaking
As spaghetti squash decays internally, the liquid released can leak through cracks in the skin. Oozing sticky fluid attracts pests and signals breakdown of tissues. Discard any leaking squash.
Key Point: Leaking fluid is a clear sign of internal spoilage.
How Long Do Whole Spaghetti Squash Last?
Whole spaghetti squash stored properly generally lasts:
- 2 to 3 months in cool, dry storage around 50°F (10°C)
- 1 month at room temperature around 70°F (21°C)
Once cut open, spaghetti squash only lasts about 5 days refrigerated before drying out. Promptly cook and use cut squash pieces.
Key Point: Whole squash lasts 2-3 months if cool and dry. Refrigerate cut squash and use within 5 days.
The Best Way to Store Spaghetti Squash
To extend shelf life:
- Store whole spaghetti squash loose in a cool, dark place around 50°F (10°C). Avoid temps above 60°F.
- Provide good airflow by spacing out squash. Do not pile up.
- Check periodically and use squash with any shriveling or mold spots first.
- Cook or freeze cut squash within 1-2 days of opening. Refrigerate pieces in airtight bags or containers until ready to use.
- Discard cut squash after 5-7 days as moisture is lost. Frozen cooked squash keeps about 1 year at 0°F.
Key Point: Store whole spaghetti squash in a cool, dry area with good airflow. Refrigerate cut pieces and use within 5 days.
How Long Does Spaghetti Squash Last in the Freezer?
Frozen, cooked spaghetti squash that has been properly blanched and sealed in airtight bags or containers will keep for 9 to 12 months at 0°F or below.
Portion cooked squash into recipe-ready amounts before freezing. Thaw frozen squash in the refrigerator before using.
Do not refreeze thawed squash. Use thawed frozen squash within 5 days. Discard if any off-odors or discoloration develop.
Key Point: Cooked, frozen spaghetti squash keeps 9-12 months at 0°F or below before losing quality.
Can You Get Sick From Eating Bad Spaghetti Squash?
It’s uncommon, but possible to get sick from eating spoiled spaghetti squash. The main risks are mycotoxins and allergic reactions:
If spaghetti squash shows heavy mold growth, it may contain dangerous mycotoxins. Consuming high amounts could potentially cause vomiting, nausea or diarrhea. Severe toxicoses are rare but possible if you eat extensive moldy foods over time.
Some individuals may have oral allergy syndrome triggered by eating spoiled squash. Symptoms are usually mild itching or tingling in the mouth and throat. Severe whole-body reactions are less common. Cooked, spoiled squash proteins seem more likely to cause allergy issues.
Key Point: Mold toxins and allergies are the primary risks of eating spoiled spaghetti squash. Severe illness is uncommon.
Is It Safe to Eat Moldy Spaghetti Squash?
No, spaghetti squash showing any fuzzy mold growth should not be consumed. While a nibble of moldy squash is unlikely to cause major illness in most healthy adults, larger amounts could be problematic.
Mycotoxins may be present and can withstand cooking temperatures. Infants, children, pregnant women, elderly and those with compromised immunity are more at risk from mold toxins. It’s safest to avoid eating moldy squash.
Frequently Asked Questions
1. How can you tell if a whole spaghetti squash has gone bad inside?
It can be difficult to tell if a whole spaghetti squash is spoiled until you cut it open. Look for external signs like mold, soft spots and wrinkles first. Then check that the inside flesh looks uniformly orange-yellow with no dark mushy spots. Cook immediately if you suspect it may be getting overripe internally before visible outside signs appear.
2. Is it safe to cook and eat spaghetti squash with a few moldy spots?
No, it is not advised to try to salvage spaghetti squash with any mold growth. Discard the entire squash if you notice even a small amount of mold. The fungi can penetrate much deeper than visible mold spots, and the spores spread easily. Mold also indicates higher microbial levels overall. It is better to be safe and not consume moldy squash.
3. Why does cooked spaghetti squash cause oral itching for some people?
A specific protein in squash can trigger oral allergy syndrome in sensitive individuals when consumed raw or uncooked. Cooking denatures the protein and seems to reduce or prevent this reaction. Ensure squash is thoroughly cooked before eating to avoid mouth and throat itching.
4. Can spoiled spaghetti squash be composted?
Yes, spaghetti squash that has visible mold, rotting or other spoilage can still be added to a compost pile as long as it is mixed into the center of the pile. The heat generated from active composting will destroy potential pathogens and mold. Avoid adding heavily moldy produce to compost that is not maintained properly.
5. Does cooking kill bacteria in bad spaghetti squash?
Not always. Proper cooking does destroy most bacteria, but some heat-resistant pathogens and toxins can survive. Cooking cannot be relied on to make spoiled squash safe. Always discard spaghetti squash that is visibly moldy or smells unpleasant before considering cooking or eating it.
Look for mold, mushy spots, shriveling and unpleasant odors to identify bad spaghetti squash. Discard any that show signs of spoilage. Store whole squash loose in a cool, dry place, and refrigerate cut pieces. With proper storage and handling, you can extend the shelf life and enjoy delicious spaghetti squash strands without food safety risks.