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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 318kcal
Author Kelli Shallal MPH RD



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


  • 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.


For each boat-
Shrimp Enchilada Spaghetti Squash Boats (Nutrition)


Calories: 318kcal | Carbohydrates: 23g | Protein: 41g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 439mg | Sodium: 2548mg | Potassium: 394mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1505IU | Vitamin C: 24.6mg | Calcium: 379mg | Iron: 5.5mg