Once the crops are harvested, many can store in the cold room while others need to be processed right away - like spaghetti squash. We traded with our daughter butternuts for spaghetti to have some variety. With a warm fall, it's been difficult to harden off winter squashes for long storage and these were already showing some soft spots so I decided to do them up. After reading that it wasn't a good idea to freeze cooked spaghetti squash, I opted for dehydating them. First removing the stems, seeds, and bad spots, I cooked them covered in the oven at 350 degrees for about an hour until they were soft. After letting them cool, I was able to "peel" the strands with a fork then spread them on the drying sheets. Some of it stayed clumped together like butternut, not sure if that was the softspots or my cooking! They dried in about 9 hours, turning the trays half way through. The photo shows them finished. To serve, I'll add them to heated sauce that's thinned with a little water.