I've never frozen spaghetti, but I have frozen a Greek pasta salad. It wasn't perfect, but it wasn't bad either. I used a couple of individual portion freezer bags, although I don't know if that would make a difference, and I thawed it for lunch at room temperature within two weeks of freezing.
[It was so good I couldn't stay away from it - (One of those happy accidents where everything comes together just right!
) It hasn't happen since.]
And I haven't given it any thought about it not coming out right until you mentioned it, so I did a little research, and there are a number of on-line artcles about freezing pasta, not that I endorse any of them, but at least I'm not alone in doing it successfully.
Maybe it was just a happy accident!?