Hi Ty,

Regarding your frozen spaghetti squash being too soft, maybe your squash cooked too long and the strands weren't firm enough before they were frozen. If you try it again, follow Linda Lou's instructions and take into consideration the size of your squash - cook the squash only long enough to be able to pull out the strands. Then cool the strands completely before freezing. After they've thawed, try not to handle or stir them too much when reheating. It's not going to be exactly the same texture as fresh but it's a great way to store them when the price/availabilty is good.

Best of luck!

Betsy