in my experience i usually use 1/4 cup of unpopped kernels and they come out to five cups of popped corn. and that's with essentially no unpopped kernels left over. and that's about 160 cals for the five cups, or 32 cals a cup. and i am getting that number from the unpopped kernels, which are 40 cals a Tablespoon.
1 To freeze gnocchi:  It is best to freeze gnocchi uncooked as soon as they are shaped. Arrange the gnocchi in a single layer on a baking pan and place the pan in a level position in the freezer. Freeze until solid, about 3 hours. Gather the frozen gnocchi into resealable freezer bags. Frozen gnocchi can be stored in the freezer for 4 to 6 weeks.
If you have an abundance and have the freezer space, you might want to freeze the surplus. Freeze the squash cubed or sliced for a side vegetable, casseroles, soups, or stews, or grated it and freeze it in 1- to 2-cup portions for zucchini bread, muffins, and cakes. Preparation and Blanching. Wash the squash and cut off the blossom and stem ends. There's no need to peel the squash.