The recipe looks great, if you add one more serving of veggies (maybe some diced zucc etc) then half would be your green for the day. The FF cheese could count as your fat serving or part of your lean. Your a tad over on condiments (near as I can tell, I didn't worry to much about spices as I use a very small amount) so you might want to keep those down for the day you do it..

On another note, if you add a dbl lean serving to the recipe ie shrimp, chicken, scallops, or very lean meat (watch the fat serving if you add red meat) ground turkey etc. again half would be your L&G..

It sounds really good, I may have to try that even in maintenance..

ETA just noticed it's half a tomato not 1/2 a cup, but I think it would be really good with 6 veggie servings, so it would be a dbl green serving, you might have to up the broth a little and that would count as a snack for the day...

The other thing to remember is to measure the veggies in their cooked state if you are going to eat them cooked. Only measure raw if you are going to eat them raw. The general rule is that a veggie loses APPROXIMATELY 30% of it's volume when it is cooked... so 1 cup TENDS to measure as 2/3 cup when it is cooked. I precook my veggies and then measure them... even when adding too a casserole that will later be cooked.

See where I am going with this? So it is a personal call... to ppre-cook veggies or to NOT pre-cook veggies And of course the spaghetti squash is already precooked..

I agree in using the FF cheese as a portion of your lean serving 1/2 cup = 1/3 serving of lean..

I don't really like how sweet the spaghetti squash is, but the recipe sounds good... I would just try to scale it to one full days lean and/or green meal...

This sounds great! Thanks for posting. I'm going to make a few adjustments to taste, but looking forward to trying soon...

Ahhhh, Ashlee, NOW I know where I found those squash recipes! both of yours are so good and i'll "Bump" them up! Thanks..

I made a simple version of this tonight for dinner, as I had to make dinner for 6 people, only 3 of whom are on Medifast.

I used a whole squash, and then used 3 cans of diced tomatoes and added garlic salt and italian seasonings. I browned about 8 ounces of ground lean sirloin (I had the butcher grind it for me), and added it to the sauce.

Put the cooked spaghetti squash in the bottom of a casserole dish, dumped the sauce on top, and spread about 2 cups of mozzerella cheese on top. Put it in the oven for about 30 min, and then under the broiler for a few min to make the top brown a bit..

It is so good, and the 3 people who are NOT on Medifast all came back for seconds - they loved it! It will now be my go-to dish for a potluck or when I have guests over who are not dieting. Add a big salad, and a loaf of bread for those who can have it, and viola!..

I tried the spaghetti squash casserole last night with a little twist. I had turkey taco leftover from the previous night so I used half of my lean and added to the top of the cooked squash. I then added my other half of the lean with low-fat mozzerella and it was really really good!! Try it....you'll like it!..

I think that spaghetti squash is great without doctoring it up...I just bake in oven...prepare with a hint of nutmeg...this is the only squash my kids will eat...won't find this as a left over in the frig......