Originally Posted by
jessicalebo
Absolutely works! I cook it, drain, then freeze. I find it needs to be drained again after thawing but that's the only issue with it. Surprisingly it still retains it's texture for me.
I only use mine as a pasta substitute though, so if you were using it for any other reason I can't say how that would work out.
Would you tell us how to go about the process to get it to freeze well and not be mush when thawed.
Would love to have some on hand, live alone and can not eat a whole one each time. A pasta sub is what I am wanting to use it for as well.