Pulled Pork Spaghetti Squash Boats

5 from 2 votes

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!

Prep Time5

Cook Time15

Course: Low Carb, one dish meal

Cuisine: California Fresh, Healthy

Keyword: low carb, one dish, pulled pork, spaghetti squash

Servings:

Calories: 362kcal

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