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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

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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