Spaghetti Squash

jbgolf52

How do you guys account for spaghetti squash when entering it in your food journal? I know that raw weight is the way to go with everything because different cooking methods result in different post cook weights, but for something like spaghetti squash this is hard to do since you don't eat the outside shell. So do you just use the cooked info (which is 30cals per ounce or so) or use the raw info and subtract the ending weight of the shell from the total weight before cooking to get the calorie content for the edible portion? Kind of confused on this so any help is appreciated. I've been wanting to try this after seeing other YouTubers doing it and the fact that pasta does not sit well with my stomach, so having a good alternative would be great.

lezerlies

I just do it by how many cups I'm using, I don't mess with weights at all. When you type it into MFP one of the first hits has it by how many cups.

bcattoes

I just do it by how many cups I'm using, I don't mess with weights at all. When you type it into MFP one of the first hits has it by how many cups.

This is what I did too. But if you are weighing your food, then just weigh the part you eat.

jbgolf52

So just use the calorie info for the cooked squash entry in MFP then? My problem is it's not as accurate as using raw weight, but in this case it may just be the way to go.

bcattoes

So just use the calorie info for the cooked squash entry in MFP then? My problem is it's not as accurate as using raw weight, but in this case it may just be the way to go.

Are you eating it raw? Either way, what is the problem with weighing it raw or cooked?

Francl27

I cook it and use the 'spaghetti squash cooked' MFP entry.

jbgolf52

@bcattoes: the problem is that the final weight of the food can differ depending on the cooking method so that's why using the raw weight is most accurate. But in this situation it looks like I'll use the cooked weight.

@Francl27: Thanks! Looks like I'll use that as well.