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!
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 describedCalories: 362kcalCarbohydrates: 29gProtein: 31.8gFat: 12.7gFiber: 4.6g
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