Weight Loss Support - Spaghetti Squash Question
02-24-2007, 07:10 PM
I have heard that Spaghetti Squash is a healthy substitution for pasta. Can someone please answer 2 questions for me:
1) What is a "healthy portion"?
2) Do I refridgerate the squash if I plan on eating it tomorrow for dinner?
Wanna be a loser
02-24-2007, 07:28 PM
I refrigerate mine. I am not sure if it has to be refridgerated though as it is a vegetable.
I know for WW 1 cup is 0 points as it is considered a vegetable.
I make it and add all kinds of vegetables with it. Like red peppers, onions, carrots, tomatoes and a little parmasan cheese it is so yummy.
Sorry I am not more help.
02-24-2007, 07:30 PM
Discovering Spaghetti Squash
All About Spaghetti Squash, how to cook it, store it, recipes, etc.
Wanna be a loser
02-24-2007, 07:42 PM
That is great almostheaven. Thanks for that site, I know I am not the one who ask about the spaghetti squash. I just find it so yummy so once again.
02-24-2007, 08:19 PM
I dont fridge it til I cook it. The uncut squash can last for weeks out of the fridge.
Portion size...pretty much as much as you want, it is a low calorie veggie.
02-24-2007, 10:49 PM
I also don't put it in the fridge until I cook it, afterwards I do though. I have about 1 cup for each meal (it makes 3 for me), and I make a homemade spaghetti sauce, usually with either ground beef or ground chicken (whichever is on sale, heh). My mom used to make it with a cheese sauce, very yummy, but not so good with the calories!
Not sure if that helped either..
02-24-2007, 11:05 PM
I love spaghetti squash. I do refrigerate it after I purchase it. Not sure why, it does seem pretty strudy. I store the leftovers in a covered plastic container. I try to buy the smallest ones they have. If I can find a small one I can without a doubt scarf it down in 2 sittings. According to Fitday, 1 cup cooked has 41 calories. A whole squash has 264. So I don't really worry about how much I am eating of it. I often make it with sauted onions, mushrooms and chicken breast and a little marinara sauce with lots of fresh garlic and crushed red pepper. Really, really good. I have substituted soy crumbles or lean ground beef for the chicken as well.
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