Chicken Fajita Spaghetti Squash Bowls
These Chicken Fajita Spaghetti Squash Bowls pile lime-marinated fajita chicken, caramelized peppers and onions, salsa, and melty cheddar right into roasted squash halves. Roasting the squash without any water keeps the strands tender (not soggy), so every forkful tastes like a sizzling fajita platter.
Servings: 4 servings
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.
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
Calories: 653kcal | Carbohydrates: 38g | Protein: 36g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 134mg | Sodium: 1046mg | Potassium: 906mg | Fiber: 8g | Sugar: 18g | Vitamin A: 3533IU | Vitamin C: 89mg | Calcium: 761mg | Iron: 3mg
