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.

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

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!

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

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!

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

Pulled Pork Spaghetti Squash Boats

Spaghetti Squash is such a great, easy, way to bulk up a meal while keeping it light and lower in carbs. These pulled pork spaghetti squash boats come together so quickly and feel like comfort food!
5 from 1 vote
Course Low Carb, one dish meal
Cuisine California Fresh, Healthy
Prep Time 5 minutes
Cook Time 15 minutes
Servings 1
Calories 362 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

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

Instructions

  • Cook your spaghetti squash using your preferred method. Mine is roasting.
  • Pre-heat oven to 350. Using a fork, pull and fluff your roasted spaghetti squash. You want 300 grams of the cooked “noodles” and can keep them right in the skin or move to an oven-safe bowl or dish. Pile 100 grams of your leftover shredded Greek pork on the squash, drizzle with enchilada sauce and sprinkle with cheese. Bake for 10-15 minutes until heated through and cheese is melted.
  • While your dish bakes, fry up an egg. Add it to the top of your baked squash with some salt, pepper, and a pinch of red pepper flakes. Enjoy!

Notes

*Macros are calculated with my Greek Instant Pot Pork, but any shredded pork tenderloin or chicken recipe will work!

Nutrition

Serving: 1boat as describedFiber: 4.6gCalories: 362kcalFat: 12.7gProtein: 31.8gCarbohydrates: 29g
Keywords low carb, one dish, pulled pork, spaghetti squash

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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