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?
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.
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.
Thanks
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!
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.
Spaghetti Squash Question
