Step 1

Cook your spaghetti squash using your preferred method. Mine is roasting.

Step 2

Pre-heat oven to 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.

Step 3

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!