Ingredients

The following ingredients have 2 Servings
  • 4 cups cooked spaghetti squash (or two cooked spaghetti squashes )
  • 1/4 cup roasted green chiles
  • 12 ounces cooked medium shrimp
  • 3 green onions
  • 1 cup red enchilada sauce
  • 1/4 cup shredded cheese ((I used grassfed white cheddar-omit if non dairy))
  • 1/4 cup sliced green onions
  • 1/4 cup chopped cilantro

Instruction

  • Cook spaghetti squash: Option #1- Oven: Preheat oven to 400F. Cut in half and place facedown in oven safe dish with ¼ inch water. Bake for 40-45minutes or until fork tender. Option #2- Microwave: Cut in half and place face side down in ¼ inch of water, cover squash and dish with plastic wrap. Microwave each side for 7-10 minutes, until fork tender. Option #3: Instant Pot: Cut spaghetti squash in half. Add 1 cup of water to an instant pot and place spaghetti squash in the pot on top of the metal trivet. Press manual and cook for 9 minutes. Release the pressure using the quick release and retrieve spaghetti squash.
  • Meanwhile, defrost or cook your shrimp up. (I just defrosted them in the microwave.
  • Scoop out the strands of spaghetti squash to a large bowl, careful not to break the shells. (Don’t worry if you do, you can just bake it casserole style.)
  • Preheat oven to broil. Combine spaghetti squash, green chiles, enchilada sauce, and green onions. (I had mine cold in the fridge so I microwaved this mixture to move the process along a bit.)
  • Scoop mixture into shells and place in oven on a shallow baking pan. (Or just place in a 8 x 8 oven safe casserole dish if your boats fell apart.) Top with cheese and broil for 2-3 minutes until cheese is bubbly and crispy golden brown.
  • Garnish with cilantro and green onions.