Measuring fiends - spaghetti squash?

horseplaypen

So here's a challenge - how do you accurately weigh and log spaghetti squash?

The official MFP database entry is for raw squash, which is kinda hard to accurately weigh since I'm going to be splitting them in half and baking them. So I'd have to somehow subtract the weight of the rind, which is probably substantial enough. I guess I could weigh them before baking, then subtract the weight of the baked rind after.

Dunno. I doubt there's enough calories in spaghetti squash to make much difference either way, but I like to be accurate.

CrunchyDad

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2655/2

I would use this nutritional info for cooked spaghetti squash, which shows about 42 cals for 1 cup (155g).

Francl27

There is a MFP entry for spaghetti squash cooked in grams.