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Does anyone have experience with freezing spaghetti squash? I realize that you can't freeze it whole, and if I cut into chunks I loose the "stringy" texture that I really want. Can I bake the squash, remove the "stringy" insides and freeze? Will it maintain its consistency?
Back on the road for business this week. It shouldn't be too bad this time because I will be in a place that I can cook my meals rather than relying on restaurants.
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126.8 kg
Lost so far: 29.2 kg.
Still to go: 27.5 kg.
Diet followed: 100%.
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Losing 1.5 kg a Week
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