Please say its not so....
 

my coworker just told me that spaghetti squash is considered a winter squash, therefore its counted as a starch - I really thought it was a summer squash which makes it a veggie - anyone know for sure???? I am not wasting one of my 2 starches on squash!!!:tantrum: thanks!

my book shows summer squash as a vegetable and winter squash as a starch. I don't know which the spaghetti squash would count as. I am sure that someone with more knowledge than me will chime in on this topic. Cassie what do you think?

It's a summer squash and a veggie! Check out the recipe thread for a recipe for buttered-herb spaghetti squash that I sent to the LA Chef.

ohhh- thank you! I love sp squash with butter and garlic - so there I have my veggie and fat!! I am really getting tired of salads and need to find new veggies to enjoy! thanks for all of your support - you girls (and guys) rock!!!

Just FYI from www.whatscookingamerica.net:

"The term "summer" and "winter" for squash are only based on current usage, not on actuality. "Summer" types are on the market all winter; and "winter" types are on the markets in the late summer and fall, as well as winter. Thus, the terms "summer" and "winter" are deceptive and confusing. This terminology was never meant to confuse— it just dates back to a time when the seasons were more crucial to man's survival than they are now. "Good keepers" became known as winter vegetables if they would "keep" until December. "

So I guess it really shouldn't matter!!

Actually, the "good keepers" (a/k/a winter squash) have more starch in them, so that's why they are counting as a starch. Think of the consistency of butternut squash vs. zucchini squash.

There are a few squashes that are kind of in the middle, and spaghetti squash, I believe is one of them, acorn too I think, but could be wrong. Anyway, there are some winter squashes that are significantly lower in starch and calories than most others like say butternut, and yet quite a bit higher than the "summer" varieties like zucchini and yellow squash.

The high starch squashes are going to be a creamy consistency like potato or sweet potato, and the low starch ones are going to be the consistency of a vegetable (sauteed or steamed cucumber and zucchini have almost identical textures). The in between squashes have an in between texture. Sort of stringy, and the texture of watery mashed potatoes.

I know that doesn't really help you much, as it puts it in a sort of no mans land, but if you can look up the calorie, carb, and fiber count, you may feel better about how you want to figure it in, and how often.

i'm confused... i asked at my COD and they said spaghetti squash was a starch.. and in the LA cookbook they have a recipe for spaghetti squash they count as a veggie and a starch .. i'm assuming the tomato sauce in the recipe is the veggie.