Can we eat sugar pumpkin during Medifast?

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Does anyone know if we can eat sugar pumpkin and if so how much?.

A co-worker gave me a recipe and a sugar pumpkin thinking that it could be something I can make and eat while on MF. Basically you open the pumpkin, scoop out the seeds and use very lean turkey meat with seasonings and finely dice veggies (celery,peppers and onions...of which the last I will only use sparingly for flavor). Mix it all up and stuff into the pumpkin. Then you bake it in the oven and scoop out the turkey and pumpkin meat together. I'm thinking it will be something like squash?.

It sounds good and he brought in a sample that he had for lunch and it look/smelled delicious. I'm just hoping it is something I can have. I'm trying to experiment with different vegetables..


Comments (25)

Your question was: Can we eat sugar pumpkin during Medifast?.

Actually, this sounds like a recipe that could easily be adapted to some other pumpkin-like veggies, too....such as spaghetti squash or acorn squash or something. you have me thinking....! Perhaps I will have to grab a squash and give it a whirl over the weekend!..

Comment #1

I love pumpkin. I love all squash. I don't want to rain on anyones parade, but although pumpkin is allowed, I don't think sugar pumpkin would be and I am sure acorn squash would be a no no. Here is the info from the usda per cup raw:.

Pumpkin 30 cal 7.5 carbs.

Acorn squash 63 cal and 14.59 carbs.

Sugar pumpkin 40 cal, 10 carbs.

The difference in the sugar pumpkin and regular pumpkin is probably water content and fiber. Smaller sugar pumpkins are denser and have less fiber. Gram for gram they are simular, but not cup for cup...

Comment #2

ACK! Thanks for correcting me....hadn't even thought the whole thing through well enough. I will stick to the summer squash. 'Nuff said!..

Comment #3

I am dying to try it. I just bought one of those pie pumpkins for a decoration but heck - I will eat!..

Comment #4

Hey...actually I bought a pie pumkin too...thinking it was a sugar pumpkin...whats the difference?..

Comment #5

I think they are the same. The smaller ones are higher in sugar so they are better for pie. I could be totally wrong, but that's what I always thought...

Comment #6

There are hundreds of varieties of pumpkins. What you want is a fine texture and not too much sugar.

A sugar pumpkin and a pie pumpkin are the same. It is also sometimes called a new england. It is small and dense and firm and alas, has too many carbs for Medifast. Also avoid Amish, Baby pam, sugar baby etc.

But, if you can find a "young beauty" or a "bushkin" they have a fine texture and less sugar. They are my favorites for cooking and allowed on medifast. You can find them sometimes in the 5-8 pound range.

If you are looking at the pumpkins in the front of the store for jack o lanterns, you are probably looking at Jack'O'Lanterns or Cindarellas in the seattle area they are mostly Howden, if you are lucky enough to find one small enough, they are allowed.

I also am in love with baby bears, but I had to grow them myself. They have the most amazing tasting flowers.

What I would do for the recipe is make it using a larger medifast approved pumpkin, then hollow out a jack be little (the ones in the gourd section) and use that as a serving dish...

Comment #7

I almost forgot, Luminas! they are about 5-8 pounds and white. Somethimes people call them ghost pumpkins. Super yummy, buttery flesh like a delecata..

Comment #8

Neither acorn squash or pumpkin are on the green list, so not allowed, IMO...

Comment #9

Acorn squash is NOT the same as spaghetti squash, and it is NOT allowed. They are two different vegetables.

Acorn squash are round, with even groves around the entire squash. They are mostly dark green, with occasional splotches of orange and yellow. The flesh is a slightly yellowish pumpkin orange. They tend to weight between 12 oz. and 2 pounds. They are a great all-around squash, with moist, sweet, tender flesh.

Spaghetti squash are all about the texture. Once cooked the flesh pulls apart into thick, slightly crisp, spaghetti-like strands. Many people then serve this stranded flesh with tomato sauce. Spaghetti squash are large, weighing in over 3 pounds, with pale yellow-white skin..

The part about pumpkin I posted was taken directly from a specific post by Medifast Nutritional Support, who said it WAS allowed. They are the voice of authority for me, and sometimes will say OK to certain vegetables that are not specifically listed...

Comment #10

Lamb_Chop: You are correct... my bad... I edited my post above. I need squash lessons apparently...

Comment #11

I guess it's a matter of preference. The thread that Lamb_Chop posted earlier from nutritional support on pumpkin states:.

IMHO, if Nutrisystem says it's not recommended, but you can choose to include it, then I won't eat it. But, that's just me.

Edited to include:.

IRSaur... I just checked the USDA site and 1/2 cup raw pumpkin has.

Carbohydrate, by difference g 3.77.

Fiber, total dietary g 0.3.

Sugars, total g 0.79.

Hope that helps in your decision on whether or not to include it...

Comment #12

Thank you so much...guess I didn't go back far enough on the Nutrisystem board!!!!..

Comment #13

Actually, this sounds like a recipe that could easily be adapted to some other pumpkin-like veggies, too....such as spaghetti squash or acorn squash or something. you have me thinking....! Perhaps I will have to grab a squash and give it a whirl over the weekend!..

Comment #14

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


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