Chicken Fajita Spaghetti Squash Bowls that are full of yummy Mexican-flavored chicken and tons of veggies! They are a great healthy, gluten-free dinner option when you are craving Mexican food.
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 Cohl, 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 these Stuffed Acorn Squash with Apple and Pumpkin Seeds!)
Having only made spaghetti squash a few times with marinara sauce and meatballs, I decided to change it up a bit.
Ever since we’ve moved to Austin, I feel as if a part of me is missing due to the lack of San Antonio’s authentic Mexican restaurants. (I use the word “authentic” because you actually can find true Mexican food without all of the Tex-Mex greasiness thrown in when you’re in San Antonio.)
Why oh why do I crave fajitas and salsa so much?!
Want to know a different way to cook Spaghetti Squash Bowls?
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!
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.
The recipe instructions give you a step-by-step on how you can have the entire meal ready in just under an hour, so do with it what you please. Hope you enjoy!
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- 1 spaghetti squash cut in half length-wise, seeds removed
- 1 pound chicken raw, cut into 1-inch cubes
- 1 t. cumin
- 1 t. chili powder
- ¼ t. onion powder
- ¼ t. garlic powder
- ¼ t. salt
- ¼ t. pepper
- 1/8 t. cayenne pepper
- 3 T. olive oil
- 2 T. lime juice
- 2 bell peppers sliced into thin 2-inch long slices
- 1 sweet onion sliced into thin 2-inch long slices
- 2 cloves garlic crushed
- 2-3 T. olive oil
- ½ t. salt
- ½ t. pepper
- ¾ c. salsa + extra for topping
- 1 ½ c. cheddar cheese divided into ¾ c. portions
- Preheat oven to 425 degrees.
- Drizzle 1 T. olive oil on each inside of the two spaghetti squash halves, with seeds removed. Sprinkle salt and pepper over each one and rub over the entire surface.
- Place squash halves on an aluminum foil lined baking sheet inside half facing down. Bake for 50 minutes.
- Combine all seasonings together in a small bowl and toss until well mixed. (If you do not have all of the seasonings on hand you can always use a Gluten Free Taco Seasoning packet instead).
- Add in 3 T. olive oil and lime juice and stir until combined.
- Place cubed chicken in a gallon Ziploc bag and add in marinade. Make sure to toss bag until all chicken is coated with marinade. Place in refrigerator until ready to use.
- When the spaghetti squash has about 25 minutes left of cooking, bring skillet with 2-3 T. oil (enough to coat the bottom) to medium heat and add in sliced bell peppers, onion, garlic and salt and pepper. Saute for about 16-18 minutes, stirring constantly until veggies are caramelized (you will start to see a golden brown forming on the onions.)
- When spaghetti squash has about 15 minutes left of cooking, bring another skillet (I used cast iron) to medium heat and add in chicken. Try not to add in too much of the marinade. Cook for about 10 minutes, or until chicken is cooked thoroughly. Drain liquid from chicken as you cook it.
- When chicken and veggies are cooked combine in the larger skillet with salsa and ¾ c. cheese. Mix until well combined.
- Once squash is done baking, remove from oven and place half of the fajita chicken mixture into each half. (It’s ok if not all of the filling mixture fits into the squash. I had to remove a little of my squash in order to make it all fit.)
- Top with remaining cheese. Bake at 425 for an additional 5 minutes, or until cheese begins to brown slightly.
- Serve with green onions and extra salsa, if desired. Enjoy!
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Nutrition information is automatically calculated, so should only be used as an approximation.
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