Best Lean and Green recipe for Medifast

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OMG...this was the italian dish I needed!!!!.

Spaghetti Squash Bake.


3/4 cup cooked spaghetti squash (1.5 green serving).

1/4 cup sliced mushrooms (.5 green serving).

1/2 cup chopped bell pepper (1 green serving).

2.5 ounces lean ground beef (1/2 lean serving).

2 oz moderate fat cheese (1/2 lean serving).

2 TBSP low carb spaghetti sauce (2 condiments).

Combine cooked spaghetti squash, mushrooms, bell pepper, ground beef, spaghetti sauce, and 1 oz of cheese and mix well. Put in small baking dish. Sprinkle with remaining 1 oz of cheese. Bake at 350 for 10 minutes.

If my measurements are correct, this is 1 lean and 3 green servings = 1 L&G meal!!!!.

I sure hope all of my measurements were correct because this tastes just like a baked spaghetti!!! It was soooo good and is definitely going on the make again SOON list! However, if you notice any necessary changes to the recipe, please let me know...

Comments (7)

How about a quick tutorial on cooking spaghetti squash? I've never tried it...

Comment #1

It is so easy. I made my first spaghetti squash Friday. Here is my method although there are many different methods. First, Pierce it all over with a fork. The stick it in the microwave for about 5 minutes so the skin softens. Slice the squash in half.

Finally, use a fork and scrape the inside part of the squash to get the yummy part out.

I'm sure if you search spaghetti squash you'll find a much better description. But, when I made it on Friday I just sprayed it with a little I Can't Believe It's Not Butter and put a little Salt and Pepper on it. It was delicious that way too...

Comment #2

I cut mine in half and clean out the seeds - just scrape with a spoon. It is very hard to cut so I may try piercing it with a fork and microwaving first to soften the skin.

Then I put each half cut-side down in a pyrex baking pan with 1/4" of water. I cover with plastic wrap and microwave for about 7-10 minutes checking occasionally for doneness.

When it is done, I scrape the inside with a fork to get all the little spaghetti-like strands to separate. I keep scraping until I get down to the skin. Toss the skin. I like mine a bit less done than some do. I like a squash consistency. Reheat or cook longer for a "mushier", more pasta-like consistency.

It's one of my favorite vegetables...

Comment #3

Hi - I microwave mine for the whole time instead of using the oven for part of it. Poke it a bunch with a fork, microwave for 5 minutes or until you can easily cut it. Cut in half, scoop out seeds and return to microwave. It usually takes another 2 to 5 minutes depending on the size.

I consider it done when I can easily run a small knife through it from the outside. Let it cool a little until you can handle it and then run a fork up and down the insides to make the spaghetti...

Comment #4

I actually cook it the whole time in the microwave. Puncture with a long knife 2 or 3 times then microwave for about 7 minutes then I turn it over (don't know why, just habit) and cook for about 5 more minutes. Let it cool a bit. Cut in half, scoop out seeds.

I love this receipe. I will definately try it. Any particular brand of pasta sauce? I'm never sure what the guidelines are on the sauce.



Comment #5

I would also really like to know what type of sauce you use... I haven't found a low carb sauce.....

Comment #6

Walden Farms does make a marinara sauce. I'm using what I have left over from canning last fall...

Comment #7

This question was taken from a support group/message board and re-posted here so others can learn from it.


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