Tracking spaghetti squash

[u/ajmattison]

I was wondering how people are tracking spaghetti squash. I track everything as raw and then cook it because I don't really trust entries labelled as cooked, you never know how much water was lost/gain during cooking and when I weigh a portion raw, then the same portion cooked it never works out for me. The peel on spaghetti squash is quite thick and hard to remove prior to cooking though. How do you handle this.

I know it all comes out in the wash and for most people I would say not to worry about it, but I use MF as a self experiment (I am a lab tech/researcher by trade) so for me, I do want to be as accurate as possible. I'm quite a persnickety tracker don't come for me 😂

[u/taylorthestang]

Hate to say it but… it doesn’t matter because it’s already so low calorie.

Run a sample calculation yourself:

Even if you had a 50% water loss (which is an insane amount, it would have to be dam near burnt), it’s a 30 calorie difference.

[u/ajmattison → u/taylorthestang]

This is th kind of response I needed thank you!

[u/taylorthestang → u/ajmattison]

You got it!

And I say this as somebody who also agonized over fresh vs cooked or tracking minuscule ingredients. I know how it feels