Name: Pulled Pork Spaghetti Squash Boats
Prep time: 5 min
Cook time: 15 min
Ingredients: ½ a medium spaghetti squash (300 g of roasted flesh); 3.5 oz shredded Greek pork* (100 g); 3 Tbsp canned green enchilada sauce (red works too! (45 g)); 1 Tbsp (or slightly less) grated cheddar cheese ((10 g)); 1 egg; Salt and Pepper; Pinch of red pepper flakes

Spaghetti squash! This is such a staple for me when I stop craving salads and start craving warmer meals. It’s hearty and filling but low in carbs, and just light overall of course. So you get to have TONS. It’s such a great vehicle for piling on your favorite sauces and proteins.. and such a great way to bulk up a casserole or skillet. A must for macro-counters. If you haven’t roasted your own before, it’s so easy! (Here’s my favorite way to do it!) These pulled pork spaghetti squash boats and so quick and easy, and are a great addition to your spaghetti squash playbook.

www.lillieeatsandtells.com recipe for pulled pork spaghetti squash boats with a fried egg

You could use just about any leftover protein you’ve got lying around. I especially love this dish using my Shredded Greek Instant Pot Pork recipe, but any shredded pork tenderloin or chicken recipe will work! There are several in my first cookbook (LEAT) that are perfect. If you’ve got your pulled pork and spaghetti squash already on hand (it’s a winter squash, which makes it easy to store for a long time if you keep it in a cool, dark place) you’ve probably got everything you need for these spaghetti squash boats.

How to Make Pulled Pork Spaghetti Squash Boats

For one serving, you’ll need:

Medium spaghetti squash (300 g of roasted flesh)
Shredded Greek pork* (100 g)
Canned green enchilada sauce (red works too!) (45 g)
Grated cheddar cheese (10 g)
Egg
Salt and Pepper
Pinch of red pepper flakes

Cook your spaghetti squash using your preferred method. Like I mentioned above, mine is roasting like this.

Preheat your oven to 350. Using a fork, pull the strands of cooked spaghetti squash off the skin to fluff it up. You’ll want 300 grams of the cooked “noodles” and can keep them right in the skin or move to an oven-safe bowl or dish. Take 100 grams of your leftover shredded Greek pork and pile it onto your squash. Give it a drizzle of enchilada sauce and sprinkle it with cheese. You’ll need to bake it for about 10-15 minutes until it’s heated through and the cheese is melted.

The 10-15 minute bake should give you enough time so fry up your egg! When the squash is ready, put your egg on top with a pinch of salt, pepper, and red pepper flakes. It’s that easy! Enjoy!

Serving Suggestions

Like I mentioned, spaghetti squash boats are a great staple food to add to a macro friendly diet. Try this recipe with any of these other macro friendly protein options and you can’t go wrong,

Easy Healthy Instant Pot Creamy Buffalo Chicken – Lillie Eats and Tells

Instant Pot Smoky Honey Cilantro Chicken in 12 minutes – Lillie Eats and Tells

Or the pulled pork from this recipe, Lightened up BBQ Pulled Pork Sandwich with Cilantro Lime Slaw – Lillie Eats and Tells

Similar Recipes

There’s plenty more spaghetti squash recipes where this came from! Try any of these other favorites of mine,

Quick Taco Spaghetti Squash Boats – Lillie Eats and Tells

The Easiest Spaghetti Squash Chicken Parmesan – Lillie Eats and Tells

Baked Feta Spaghetti Squash – Lillie Eats and Tells

You can also find several recipes like this and more in my cookbook! If you’re looking for easy, practical, delish, family friendly macro mindful recipes… it’s so for you!