Shrimp Enchilada Spaghetti Squash Boats

Gluten Free & Low Carb, a delicious way to satisfy a Mexican food craving!
Course Dinner, Main Dish
Cuisine Gluten Free, Low Carb, Mexican, Nut Free, Paleo, Soy Free, Yeast Free
Servings 2 people
Calories 318 kcal
Author Kelli Shallal MPH RD



  • 1/4 cup sliced green onions
  • 1/4 cup chopped cilantro


  1. 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.
  2. Meanwhile, defrost or cook your shrimp up. (I just defrosted them in the microwave.
  3. 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.)
  4. 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.)
  5. 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.
  6. Garnish with cilantro and green onions.

Recipe Notes

For each boat-

Shrimp Enchilada Spaghetti Squash Boats (Nutrition)

Nutrition Facts
Shrimp Enchilada Spaghetti Squash Boats
Amount Per Serving
Calories 318 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 439mg146%
Sodium 2548mg111%
Potassium 394mg11%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 12g13%
Protein 41g82%
Vitamin A 1505IU30%
Vitamin C 24.6mg30%
Calcium 379mg38%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.