Why I stopped roasting my spaghetti squash bowls in water
Initially, I had planned to grab a few acorn squash at the grocery store. However, it seemed like everyone else who shops at the South Austin Central Market had the same idea.
One tiny, measly acorn squash remained. Knowing that would hardly be enough to feed us, I decided to go with another option: Spaghetti Squash Bowls.
(Want to see what I made when I finally got my hands on some acorn squash? Check out this Stuffed Acorn Squash!)
Ever since I moved to Austin, I feel as if a part of me is missing due to the lack of San Antonio’s authentic Mexican restaurants. Why oh why do I crave fajitas and salsa so much?!
In an effort to try and spice this spaghetti squash up a bit, I decided to mix up one of my favorite meals with this Autumn harvest vegetable. Instead of cooking the squash the way I had learned in the past (by placing the cut halves face down in an inch of water and baking), I decided to spread a little olive oil, S&P and roast it without water.
It was heavenly! (New to spaghetti squash? My guide on How to Bake Spaghetti Squash walks you through it.)
Also, I decided to concoct my own fajita spice mix. It turned out great!
Might just have to try making a big batch of this chicken mixture again with some good ole’ fashioned corn tortillas.
I made this for my husband, son & 2 granddaughters. Everyone LOVED it! A bit time consuming to make but worth every minute. Will definitely make this again.
– Pat
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Spaghetti squash: Pick one that feels heavy for its size with firm, unblemished skin. Halved and roasted, it becomes the bowl AND the noodles.
- Chicken breasts: Cut them into 1-inch cubes so every piece soaks up the marinade and cooks through in about 10 minutes.
- Fajita spices: Cumin, chili powder, onion powder, garlic powder, and a pinch of cayenne make the homemade blend, but a gluten-free taco seasoning packet or my Fajita Seasoning works too.
- Olive oil and lime juice: These turn the spices into a zippy marinade. The lime is what makes it taste like real fajitas.
- Bell peppers and sweet onion: Slice them into thin, 2-inch strips so they caramelize evenly. Any color of bell pepper works.
- Garlic: Crushed and sautéed right along with the peppers and onions.
- Salsa: It ties the chicken and veggies together into one saucy filling. Use your favorite jar or my Fresh Tomato Salsa, plus extra for topping.
- Cheddar cheese: Half gets stirred into the filling and half goes on top to get golden and bubbly in the oven.
- Green onions: A fresh sprinkle on top right before serving.
How to Make Chicken Fajita Spaghetti Squash Bowls
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Roast the squash (no water needed)
Preheat your oven to 425°F. Rub the inside of each squash half with olive oil, salt, and pepper, then roast cut side down on a foil-lined baking sheet for 50 minutes.
Skip the water bath. Roasting the halves dry gives you tender strands instead of a soggy puddle in the bottom of your bowl.
Mix the fajita marinade
Stir the spices together in a small bowl, then whisk in the olive oil and lime juice. Toss the cubed chicken with the marinade in a zip-top bag and pop it in the fridge until you’re ready to cook.
Caramelize the peppers and onions
When the squash has about 25 minutes left, heat oil in a large skillet over medium heat. Add the peppers, onion, garlic, salt, and pepper and sauté for 16 to 18 minutes, stirring often, until the onions turn golden brown.
Don’t rush this step. Those extra minutes are where the sweet, sizzling fajita flavor comes from.
Cook the chicken
When the squash has about 15 minutes left, heat a second skillet (I use cast iron) over medium heat and add the chicken, leaving most of the marinade behind. Cook for about 10 minutes, until cooked through, draining off the liquid as it cooks.
Drain as you go. Pouring off the juices keeps the filling thick and saucy instead of runny.
The Cast-Iron Skillet I L❤️VE!
A good cast-iron skillet is the reason this dish gets that perfect sear. I use my my Staub 12-inch for this recipe (and honestly almost every dinner at this point). It holds heat like nothing else and gives you that restaurant-quality crust a regular pan just can’t match.
Make the filling
Add the chicken to the veggies in the larger skillet. Stir in the salsa and half the cheddar until everything is well combined.
Stuff, top, and bake
Spoon the filling into the squash halves (if it doesn’t all fit, scoop out a little squash to make room) and top with the remaining cheddar. Bake at 425°F for 5 more minutes, until the cheese starts to brown, then finish with green onions and extra salsa.
Oops! What Did I Do Wrong?
Why are my spaghetti squash bowls watery?
Usually it’s one of two things: the squash roasted in water, or the chicken juices made it into the filling. Roast the halves dry and drain the chicken as it cooks.
My squash is still firm. What happened?
Squash sizes vary a lot, so a big one can need extra time. Keep roasting in 5 to 10 minute bursts until a fork slides in easily.
The filling won’t all fit!
Totally normal. Scoop out a little of the squash to make room (I had to do this too).
FAQs
Not exactly, but the texture is close. The strands are tender with a mild, slightly sweet flavor, so they soak up whatever you pair them with (like this fajita filling).
One spaghetti squash makes 2 stuffed halves, which split nicely into 4 servings.
Yes! Just double-check your salsa label, and if you use a taco seasoning packet instead of the homemade blend, make sure it’s gluten-free.
Let the bowls cool, then wrap each half (or scoop it into an airtight container). They’ll keep in the fridge for 3 to 4 days. To reheat, microwave until hot, or warm in a 350°F oven for 15 to 20 minutes. The oven brings the cheese right back to melty.
I don’t recommend freezing this dish. Spaghetti squash gets soft and watery once it thaws, which undoes all the work of roasting it dry.
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Chicken Fajita Spaghetti Squash Bowls
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Ingredients
Squash
- 1 spaghetti squash cut in half lengthwise, seeds removed
- 2 tablespoons olive oil divided
- salt and pepper to taste
Fajita Chicken
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- 3 tablespoons olive oil
- 2 tablespoons lime juice
Vegetables
- 2 bell peppers sliced into thin 2-inch strips
- 1 sweet onion sliced into thin 2-inch strips
- 2 cloves garlic crushed
- 2-3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Filling
- ¾ cup salsa plus extra for topping
- 1 ½ cups cheddar cheese shredded, divided
- green onions sliced, for topping (optional)
Instructions
- Preheat oven to 425°F.
- Drizzle 1 tbsp olive oil on the inside of each spaghetti squash half. Sprinkle with salt and pepper and rub over the entire surface. Place squash halves cut side down on a foil-lined baking sheet (no water needed). Bake for 50 minutes, until fork tender.
- Combine all of the fajita chicken seasonings in a small bowl and stir until well mixed. (If you don’t have all of the seasonings on hand, you can use a gluten-free taco seasoning packet instead.)
- Add the 3 tbsp olive oil and lime juice and stir until combined.
- Place the cubed chicken in a gallon zip-top bag and add the marinade. Toss until all of the chicken is coated, then refrigerate until ready to use.
- When the spaghetti squash has about 25 minutes left, heat 2-3 tbsp olive oil (enough to coat the bottom) in a large skillet over medium heat. Add the bell peppers, onion, garlic, salt, and pepper. Sauté for 16-18 minutes, stirring often, until the veggies are caramelized (you’ll start to see golden brown forming on the onions).
- When the spaghetti squash has about 15 minutes left, heat a second skillet (I use cast iron) over medium heat and add the chicken, leaving most of the marinade behind. Cook for about 10 minutes, until the chicken is cooked through, draining the liquid as it cooks.
- When the chicken and veggies are cooked, combine them in the larger skillet with the salsa and ¾ cup cheese. Mix until well combined.
- Once the squash is done baking, remove from the oven and spoon half of the fajita chicken mixture into each half. (If it doesn’t all fit, scoop out a little squash to make room.)
- Top with the remaining ¾ cup cheese. Bake at 425°F for an additional 5 minutes, or until the cheese begins to brown slightly.
- Serve with green onions and extra salsa, if desired. Cut each squash half in half for 4 servings.
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Notes
- Servings: One spaghetti squash makes 2 stuffed halves. Cut each half in two for 4 servings.
- Seasoning swap: Use a gluten-free taco seasoning packet in place of the individual spices.
- Keep it from getting watery: Roast the squash cut side down without any water, and drain the chicken juices as it cooks.
- Storage: Wrap cooled halves or transfer to an airtight container and refrigerate for 3 to 4 days.
- Reheating: Microwave until hot, or warm in a 350°F oven for 15 to 20 minutes.
- Make ahead: Roast the squash and cook the filling up to 2 days ahead and store separately. Stuff, top with cheese, and bake at 425°F for 15 to 20 minutes, until hot all the way through.
- Freezing: Not recommended. Spaghetti squash turns soft and watery once thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Spaghetti Squash Bowls
These bowls are hearty enough to stand on their own, but a fresh, no-cook side makes it feel like a full fajita night. A big scoop of Chipotle Corn Salsa with chips brings that bright, smoky crunch.
Feeding a hungrier crowd? Cilantro Lime Rice or Restaurant-Style Mexican Rice both cook on the stovetop while the squash roasts. (No fighting for oven space!)
And if fajita night is a regular thing at your house, my Chipotle Fajita Veggies and Copycat Chipotle Burrito Bowl are next on the list.
More Spaghetti Squash Recipes
Officially on a spaghetti squash kick? Same. These stuffed boats and noodle bowls are the ones I keep coming back to all fall.
Absolutely love the fajita spaghetti squash!!
Yay! So happy to hear you enjoyed the recipe, Becky! Spaghetti squash is good with so many things! Thanks so much for taking the time to leave a comment and rating!
I made this for my husband, son & 2 granddaughters. Everyone LOVED it!
A bit time consuming to make but worth every minute
Will definitely make this again
Yay! So happy to hear you enjoyed the recipe, Pat! They are so worth the work. Thanks so much for taking the time to leave a comment and rating!
This recipe turned out great! Easy to prepare as well.
Hi Kellie! So happy you enjoyed the recipe. Thanks for your comment!
Hi London
I first received a recipe of yours from a classmate in nursing school. It was spaghetti squash artichoke spinach chicken boats. I loved the dairy free options as I’m lactose intolerant. I first made it about a year ago and loved it and so did my husband! I have made it many times since then and recently tried your acorn squash autumn recipe and zucchini boats. Every recipe of yours I have tried has been fantastic and taste sublime! Getting ready to try this one tonight.Thank you so much for all of your wonderful recipes!
Wow!! Thank you so much for your kind words! It makes me so happy to hear that you have tried and enjoyed so many recipes. Please let me know if you ever have any specific recipe requests. I will be sure to keep in mind the lactose intolerance when it comes to future recipes, too 🙂 (Both the hubs and I have a bit of it ourselves!) Thanks again for your encouraging comment!
This is a great recipe. We enjoyed every bite! Thanks so much!
You’re so welcome, Donna! So happy you enjoyed it. Thanks for commenting!
This looks amazing!! What’s the reasoning for cooking the chicken and peppers in separate pans? Would it be okay to add the raw chicken to the peppers’ pan instead? Thanks!!
Hi Courtney! Great question… I personally like to cook them separately since they tend to cook at different rates and I can control how cooked/done they get. You’re more than welcome to put them both in one pan but know they will take longer to cook together 🙂
Wow, so glad I actually made this! Amazing and can’t wait to follow you and try more recipes.
So happy you enjoyed it, Teresa!! And excited to hear what you think of more recipes 🙂 Thanks for commenting!!
Love the spaghetti squash recipe.. will try that tonight ??Thanks for the great recipes! Judy??
You’re so welcome, Judy! I hope you enjoy them 🙂
This looks fantastic! Just printed and am ready to try it!! Thanks for sharing. Great photos as well.
Thanks so much Resa! It was really delicious, and quite healthy 🙂