My husband isn’t a vegetable eater but he does like spaghetti squash. Yesterday I bought two and today I split them, covered them with olive oil and they are in the oven right now covered in aluminum foil at 425 for about 20 minutes. You can then take off the aluminum foil and let them cook another 35 minutes or so. When they’re done you can let them cool, rewrap in foil and pop them right into the freezer as they are. So nice to have something different you can just heat and eat. Spaghetti squash is one of the lower potassium vegetables. Use them as noodles or as a side dish. Easy.