Medifast program Spaghetti Squash?

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I have never had this type of squash before, I am wondering how you all make it and season it. The one I bought is about the size of a canteloupe. I would love to try it tomorrow night with dinner...

Comments (12)

Put a couple holes in it and put it in the micro for about 9-10min,cool a little and cut inhalf and take the seeds out, theres so many options like laughing cow cheese ot some tom sauce then add ground turkey,use the search for spageti squash theres alot of receipes..good luck..

Comment #1

I cuti it in half lengthwise, scoop out the seeds, put it in a glass baking dish cut-side down with about 1/4 c water. Cover with foil - bake at 350 or 375 for about 30-45 mins until it is very soft. Take it out, turn it over and let it cool a bit, then scrape out the strands with a fork. I jsut mix it with a little salt and olive oil or Smart Balance. Yummy!.

If you are in a hurry you can do it the same way in the microwave - how long depends on how big your squash is. It cooks fine this way bet I think the flavor is better slow roasted in the oven. Just make sure you cook it long enough or it will be hard..

Enjoy! I'm making that with pork roast for dinner tomorrow!..

Comment #2

I cut slits in it and wrap it in a teatowel. nuke for 20 minutes and then check for softness if there are any hard spots I turn those up andcook 5 more minutes. I take it out of the micro by grabbing the teatowel and lifting it out as if it is in a sling. Cut off the stem and hold the squash with the teatowel cuz it is HOT. Slice in half, scoop out seeds and seedstrings. Then start scooping out the squash down to the shell.

I measure out the squash, measure the ground buffalo and put it over the top and then measure out the sauce.

It's heavenly...

Comment #3

We usualy do chicken or shrimp w it. With some garlic salt pepper and a laughing cow creme sauce made w a little bit of chicken broth stock...

Comment #4

I have a vegetable steamer I use. Cut it in half and steam for 15-20 minutes. Scoop out seeds and serve with any low carb sauce. Yum Yum!..

Comment #5

I slice in half and put in casserole with a small amount of water in the bottom, cut side down, and cover and nuke for about 7 minutes. poke the skin with the fork and if it's soft, then it's done. then flip it over and scrape out the spaghetti strands. I've had it with shrimp creole on top. it's awesome!! Or just olive oil, salt, pepper, and parmesan cheese and meatballs as a protein. I love it. I took a bite of real spaghetti and BLECH! I'm a convert I love the spaghetti squash more than real pasta...

Comment #6

I'm actually making shrimp fra diavolo over spaghetti squash tonight. Making the squash could not be easier, and all the previous posters have given you the many options of cooking one. I slice mine in two, scrape out the seeds, put a little olive oil on it and throw it into a 350 degree (preheated) oven for 30 minutes, comes out perfecto. I have been craving shrimp fra diavolo and I'm so glad I'm able to make it with a pasta substitute.

This is recipe for the shrimp fra diavolo (it's Giada DeLaurentis recipe).


1 pound large shrimp, peeled, deveined (I'm using cooked shirimp and will just heat it up a bit in a pan with olive oil/garlic).

1 teaspoon salt, plus additional as needed (I'll use the salt very sparingly).

1 teaspoon dried crushed red pepper flakes.

3 tablespoons olive oil, plus 1 to 2 tablespoons.

1 medium onion, sliced.

1 (14 1/2-ounce) can diced tomatoes.

1 cup dry white wine (I will omit this).

3 garlic cloves, chopped.

1/4 teaspoon dried oregano leaves.

3 tablespoon chopped fresh Italian parsley leaves.

3 tablespoon chopped fresh basil leaves.


Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano.

Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve. (4 servings)..

Comment #7

I made spaghetti squash for the first time tonight. I am in love!!! The hardest part of this diet for me is eliminating pasta and rice. But I've found a substitute! I microwaved it for 2 mins, then cut in half, poked holes in hit, put cut side down in a baking dish with 1/2 cup of water, baked at 350 for 25 mins (you know it's done when you push on it and it gives a little). I put tsp of butter and the tiniest bit of garlic powder on it. Heaven! 1.5 cups was a lot. I'm on day 3 today and for the first time I feel full! I mixed the leftovers with 3 tsp of Ragu spaghetti sauce, threw in a spattering of herbs and froze it for leftovers at work.

Can't wait to have those leftovers and try new things with my new best friend- spaghetti squash!..

Comment #8

I made spaghetti squash this week for the first time in years. After I scooped out the "spaghetti", I sprayed a skillet with PAM, added some of the squash, sprinkle on onion powder, garlic powder, salt, pepper and some Butter Buds. I let it cook until it was brown and then turned over and browned it on the other side. It was delicious and so satisfying at this time of the year...

Comment #9


Is this over in condiments? I think a medium onion divided to four servings would be more than a tbsp. It sounds so yummy I might have to change it up enough to meet the L & G. I'd bet a touch of spinach or arugula would be great mixed into it too!..

Comment #10

I cooked the squash, pureed fresh tomato, added some seasonings and voila! Yummy...

Comment #11

I put up a tutorial on how to cook it on my blog: Parts 1-4 would be how to cook the Squash with pictures!..

Comment #12

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


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