Food Question for the Experts

[Guest guest]

I read somewhere (archives maybe?) that it is a good idea to pat dry

the vegetables before weighing them. I have been making a spaghetti

squash about once a week and then freezing daily amounts (it is

Langan's staple food) in ziploc bags. I started patting them dry

today and it made it half the weight as before, which means twice as

much squash. Is that ok? I am assuming that the liquid is

just " squash juice " , which should have the same carbs, protein, fat

and calories as the squash, right? Is it ok to do this? She gets

more substance so I love it but I am a little paranoid about doing

anything too different these days....

, mom to Langan