How come the same foods have different cc's

I was entering the Hubbard Squash i had for dinner today. And it was baked. Why does the baked squash have more calories then the boiled squash. Also how come the listing for boiled squash has a ton of fiber while the baked one has no fiber? Does the cooking method effect the fiber content?

weight difference.   look at how much 1 cup of boiled weighs versus otherwise.

always weigh your food for that reason.

I do weigh my food. Hubbard squash 215grams has different caloric value for baked and boiled and one has fiber and the other doesnt according to cc -.- not a big deal i know its good for me just frustrating im a stickler.

It's not so much weight difference, it's water content.  A cup of boiled should weigh the same as a cup of baked, but the boiled squash will have the same water or content, or perhaps more water content than the raw squash.  The baked squash will have less water content than raw squash (because it evaporates in the oven).  So the same volume of each squash will have different amounts of water.  Since the baked quash has less water, it has more "other stuff".  Since the "other stuff" has the calories, one cup of baked squash will contain more calories than one cup of boiled.

All the other nutritional facts will scale up or down by the same proportion as the number of calories.  The baked squash says it has no fibre simply because that entry in the database does not include all the nutritional info.  Fibre doesn't disappear when you bake something.