The recommendation is to make up to 50% of your plate (by visual volume) to be non-starchY vegetables.
Here is a decent list of what those are...
https://en.wikipedia.org/wiki/List_of_n ... vegetablesThe other 50% should be made up of what Dr McDougall calls, starches. These include...
- Whole Grains (barley, oats, brown rice, quinoa, buckwheat, etc),
- Whole Grains Pastas (Corn pasta, Whole wheat pasta, Brown rice pasta, Buckwheat pasta),
- Potatoes (sweet potatoes, red potatoes, white potatoes, yams, etc),
- Beans (black, kidney, garbanzo, etc),
- Lentils (brown, red, green)
- Dried peas (split, black eye)
Dr McDougall recommends limiting beans, peas and lentils to about 1 cup/day on average.
Winter squashes are sometimes included in this list but they are often to low in calories and starch to be as satiating as the above.
It would be good to post these question in the MWL thread so everyone can benefit, and I will move your question and my response there later today.
I hope that helps
Jeff