I plan on making a dish with spaghetti squash later in the week. I will be in somewhat of a rush that night and wanted to bake it ahead of time, that way I can come home, heat it up, add my sauce, and be done with it. Can I bake the squash ahead of time, run my fork through to make the "spaghetti" then store it in the fridge? I don't know if the texture will be altered or if it will get watery. Conversely, should I cook it, cool it, and just wrap each half? Will I still be able to get the "spaghetti" strands from cold squash?