- Messages
- 47
- Type of diabetes
- Treatment type
- Tablets (oral)
I lately included spaghetti squash(twice a week) into my diet and it tastes delicious with the way how I cook it. Although an easy way how to find out its impact on BS is testing two hours after a meal, I want to know if you've experienced a spike. How you prepare it, ingredients in the recipe and portion size matters but can we say it's a low carb diabetic friendly vegetable? 'Cause it tastes sugary to my taste bud and although I managed to google the glycemic index, total carbs and calories which looks diabetic friendly, I couldn't find its glycemic load anywhere online. So what's your experience?
