If you want to freeze it we recommend freezing the cooked spaghetti squash and making the sauce fresh. To freeze the squash after cooking, release the strands with a fork as instructed. Allow it to cool. Place it in the colander with a plate underneath it and leave in the refrigerator overnight. This will allow excess liquid to be released before freezing which helps the squash retain its texture (otherwise it can become mushy). Place it in a freezer bag and freeze for up to six months. Thaw in the refrigerator. Reheat and serve with the freshly made sauce.