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Spaghetti squash are available all year. These vegetables are in their peak season from early fall through the winter. Local farmers markets are the best option in fall and winter, where spaghetti squash will likely be available. If you get a freshly harvested squash, it can last several month in a cool, dry location. Keep the squash between 55 to 60 Fahrenheit (13-16 Celsius). Keep the squash out of direct sunlight or heat. Putting your spaghetti squash in the fridge will actually make it spoil more quickly. At refrigerated temps, your squash will only last a week or two. If your cut your squash and use only some of it, wrap the unused portion tightly in plastic wrap and refrigerate it. Use the rest of the squash within a week or so.
Look for squash all year. Store squash for up to three months. Do not refrigerate uncooked, uncut squash.