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!
*Macros are calculated with my Greek Instant Pot Pork, but any shredded pork tenderloin or chicken recipe will work!
Serving: 1boat as describedFiber: 4.6gCalories: 362kcalFat: 12.7gProtein: 31.8gCarbohydrates: 29g
Keywords low carb, one dish, pulled pork, spaghetti squash