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Spaghetti Squash Bowls with Fajita Chicken

60 mins 435 cals 4 servs

DinnerGluten-FreeNut-FreePoultry, Red Meat & PorkRecipesRefined Sugar-FreeSide Dishes & VeggiesSoy-Free

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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.

Chicken Fajita Spaghetti Squash Bowls | Gluten Free with L.B.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.

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.

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?!

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.

 

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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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.

Chicken Fajita Spaghetti Squash Bowls | Gluten Free with L.B.
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Chicken Fajita Spaghetti Squash Bowls

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.

Course Dinner, Main Course
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 435 kcal
Author London

Ingredients

  • 1 spaghetti squash cut in half length-wise, seeds removed

Fajita Chicken

  • 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

Vegetables

  • 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

Filling

  • ¾ c. salsa + extra for topping
  • 1 ½ c. cheddar cheese divided into ¾ c. portions

Instructions

  1. Preheat oven to 425 degrees.
  2. 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.
  3. Place squash halves on an aluminum foil lined baking sheet inside half facing down. Bake for 50 minutes.
  4. 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).
  5. Add in 3 T. olive oil and lime juice and stir until combined.
  6. 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.
  7. 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.)
  8. 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.
  9. When chicken and veggies are cooked combine in the larger skillet with salsa and ¾ c. cheese. Mix until well combined.
  10. 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.)
  11. Top with remaining cheese. Bake at 425 for an additional 5 minutes, or until cheese begins to brown slightly.
  12. Serve with green onions and extra salsa, if desired. Enjoy!

Nutrition Facts
Chicken Fajita Spaghetti Squash Bowls
Amount Per Serving
Calories 435 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 14g88%
Cholesterol 89mg30%
Sodium 697mg30%
Potassium 604mg17%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 12g13%
Protein 24g48%
Vitamin A 2355IU47%
Vitamin C 59.5mg72%
Calcium 507mg51%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  2. Ananda says

    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!

    Reply

    • LondonLondon says

      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!

      Reply

  4. Courtney Damm says

    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!!

    Reply

    • LondonLondon says

      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 🙂

      Reply
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