The only squash that are OK for people with candida are zucchini and spaghetti squash. Sometimes a person can eat yellow squash but for some reason, as it is a summer squash unlike zucchini, it has something (probably more starchy) that messes with people with actute candida. The other squashes are extremely starchy, which is too bad, because they're also full of vitamin A, which most people with candida need more of, myself included.
Spaghetti squash is recommended as a diet food, and for some, as a pasta replacement as its calorie per serving is much lower. The spaghetti squash, when baked, forks out of the shell in long strand-like spaghettis, hence its name. As for nutrition, it's not like other winter squash in nutrition but neither is it anywhere near as starchy. According to the US Dept of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 grams of fat, 1 g of protein, 10 g of carbohydrate (4 g as sugar - so stop at one cup!), and 2.2 g of fiber.
Fixing Spaghetti Squash
Slice them open and dig out the seeds. Firm seeds can be set aside, cleaned, seasoned and then baked in pan for a snack later. Very tasty little buggers! |
A feast to behold!
finely chopped toss salad + socca + spaghetti squash + corn ears (not for me) = Paradise
I ate the whole thing..stopping at one cup would be hard. I hope It works out ok. That is a lot of sugar and carbs for this body. So perhaps I will wait a couple weeks and practice portion control before I eat it again.Thanks for the great site.
ReplyDeleteLOL, I hear you. Portion control is hard, esp when you get something that's supposed to be good for you AND tastes good! Good luck with your journey.
DeleteThank you! The last site I visited pretty much said Spaghetti squash was the devil. Then again they also No NOed all meat, eggs, chicken and everything else we on candida eat daily.
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