Pulled Pork Spaghetti Squash Boats

Name: Pulled Pork Spaghetti Squash Boats
Prep time: 5 min
Cook time: 15 min
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

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lillieeatsandtells.com

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Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 1

low carb one dish pulled pork

Ingredients

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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 eggSalt and PepperPinch of red pepper flakes

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Instructions

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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!