Cut it in half (cross or lengthwise), scoop out the seeds, put it cut side down in pyrex dish in about 1/2 inch(or less) of water. You can either microwave it covered w/plastic wrap or bake it covered with foil, till it's soft and shreds easily with a fork. About 20min in micro, 45 baked @ 350. Then you can dress it up with whatever you like (that's in plan). I love the stuff-favorite is w/ salt & pepper, I can't believe it's not butter spray, and some maple extract/splenda...
Spaghetti squash has more carbs than Medifast suggests for vegetables...
I sent an email to Nutrisystem regarding spaghetti squash and got a response from Chris Coleman indicating that spaghetti squash is okay.....
Actually that is not correct. Medifast corrected themselves in a post a few months back, stating spaghetti squash had no more carbs than green beans...
That is correct...they are great and within the guidelines. I eat it very often with marinara sauce I make homemade. Enjoy!!..
Spaghetti squash is similiar in nutrient content to other vegetables that are recommended by the Medifast program. 1 cup cooked (per the USDA database) provides approximately 42 calories, 10.01 grams of carbohydrate. This is similar to green beans and other slightly more carbohydrate-laden vegetables. You may want to consider incorporating this into your plan on days when you have chosen to forego some of the higher carbohydrate options (such as the bar or a snack with a higher number of carbohydrates) as well as inconjunction with other cooked or raw vegetables that fall a little lower in the carbohydrate category. This advice is given to make sure you stay within the fat-burning state and are still able to benefit from the many wonderful nutrients this vegetable provides..
Hope you find this helpful...let me know if you have additional questions or suggestions..
Best of luck!.
I posted this question to Nutrisystem yesterday and am still waiting for a reply. According to the calculations on "my plan" it says that there are 15 g of carbs for 1 1/2 cups of spaghetti squash. Broccoli has 16 g of carbs and more calories than the squash so I can't see why this wouldn't be ok to have...
The last post I made was from Jessica in Nutrition Support re: spaghetti squash...it IS on plan folks...
Thanks all for the help! I also found a suggestion for shrimp scampi that I think we can adopt. I will let you know how it turns out!..
I was also told by Medifast support that it is permissable. I make my own tomato/spaghetti sauce to put over the squash. I make it out of 1 packet of Medifast Tomato Soup and 1 packet of Robust Tomato Soup snack and then add Italian seasoning, extra basil since I love it. I only add 3/4 water so it is more saucelike in consistency...
Oh good! I'd asked a long time ago when it was still a no-no. Glad they changed that!..
Well this is what I did with the Spaghetti Squash. It was quite good..
SHRIMP SCAMPI WITH SPAGHETTI SQUASH.
1 cup cooked/shredded spaghetti squash.
Tsp minced garlic.
1 tsp (or less) olive oil.
Tsp Italian spice.
2 spritz of I Cant Believe Its Not Butter Spray.
Salt and pepper to taste.
Warm all ingredients and then toss in the spaghetti squash..
To this add 7 oz of steamed shrimp (Being from Maryland we steam shrimp with Old Bay Seasoning).
I got this recipe from a friend and it all seems to be Medifast friendly. Most of the recipe you can just wing it and it comes out pretty good if I do say so myself.
- spaghetti squash.
- zuchinni sliced and cut into triangles (or whatever).
- diced/chopped red onion (optional).
- mushrooms (option- either from a jar or fresh).
- Italian seasoning.
- whatever other italian spices you like =o).
- 14 oz Diced tomatos AND/OR 6 oz tomato paste - this is a "wing it" part.
- Cut the spaghetti squash in half (spoon out seeds) and place, face side down, in a mircowaveable dish. Add enough water where it's about... 1/4- 1/2 an inch deep in the dish. Cover with seran wrap (sp?). Nuke for about 8-10 minutes. WARNING: be EXTRA careful when you take off the seran wrap because the steam is super hot and Ive burned myself a few times. Take off the seran wrap and let them cool off by carefully flipping them over.
- scrape out "noodles" with fork- some say you can "toss" them in olive oil to make them more noodley.
To cook the sauce (this is where I wing it)-.
- spray skillet with some Pam and saute the onions, zuchini and mushrooms (if you pull them out of a jar, you don't need to saute them, but if you use fresh mushrooms you will).
- once everything is sauted pull out a few of the zuchini's and set aside.
- you might want to drain the diced tomatos a little bit and then put into the skillet. I have never added tomato paste with diced tomatos, but I don't see it being a problem (the tomato paste is going to make it thicker). Add your italian seasonings and oregano and let simmer for a while.
- pour the sauce into a food processor (or blender) and process until the zuchini thickens the sauce.
- add back the zuchini you set aside and pour over noodles (you can either add the jared mushrooms here, or put them in the food processor along with the sauce..
You can also do up some chicken however you'd like and add it to the spaghetti and have chicken spaghetti...