If you’re serving one or two people, only heat up one package of squash. Let the leftover sauce cool, then cover and refrigerate it for up to 4 days, or wrap tightly and freeze for up to 3 months. Frozen spaghetti squash is a great shortcut, but it doesn’t yield long strands. If you really want to twirl noodles on your fork (we don’t blame you!), it’s best to roast a fresh squash. To do that: Preheat the oven to 400ºF; line a baking sheet with parchment. Using a sharp chef’s knife, cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds. Brush the inside of the squash with 1 tablespoon olive oil and season with ¼ teaspoon each salt and pepper. Place cut sides down on the baking sheet and roast until tender, 30 to 45 minutes, depending on the size of the squash (we recommend getting a small one, around 2 pounds). Let it cool until you can handle it, then use a fork to scrape out the strands. If you like a touch of heat, toss in a pinch or two of crushed red pepper flakes when you add the Italian seasoning.