Description
Chicken Fajita Spaghetti Squash Bowls are a vibrant, healthy twist on traditional fajitas, combining roasted spaghetti squash with seasoned chicken, sautéed peppers and onions, and melted cheddar cheese. This recipe is perfect for a flavorful, low-carb meal that seamlessly blends Mexican-inspired spices with nutritious ingredients for a satisfying dinner.
Ingredients
Scale
Spaghetti Squash
- 1 spaghetti squash (cut in half length-wise, seeds removed)
- 2 tablespoons olive oil (divided)
- Salt and pepper to taste
Chicken and Marinade
- 1 pound chicken (raw, 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
- â…› teaspoon cayenne pepper
- 3 tablespoons olive oil
- 2 tablespoons 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 tablespoons olive oil (for sautéing)
- ½ teaspoon salt
- ½ teaspoon pepper
Additional Ingredients
- ¾ cup salsa (+ extra for topping)
- 1 ½ cups cheddar cheese (divided into ¾ cup portions)
- Green onions (optional, for serving)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the spaghetti squash.
- Prepare Spaghetti Squash: Drizzle 1 tablespoon olive oil on the inside of each spaghetti squash half, sprinkle with salt and pepper, and rub it evenly over the flesh. Place the halves cut-side down on an aluminum foil-lined baking sheet.
- Roast Squash: Bake the spaghetti squash in the preheated oven for 50 minutes, or until the flesh is tender and can be shredded with a fork.
- Mix Seasonings for Chicken: In a small bowl, combine cumin, chili powder, onion powder, garlic powder, salt, pepper, and cayenne pepper. Stir well to blend the spices evenly.
- Prepare Chicken Marinade: Add 3 tablespoons olive oil and 2 tablespoons lime juice to the seasoning mix and stir to combine.
- Marinate Chicken: Place cubed chicken into a gallon Ziploc bag. Pour in the marinade, seal, and toss to coat the chicken evenly. Refrigerate until ready to cook.
- Sauté Vegetables: With about 25 minutes left on the squash roasting time, heat 2-3 tablespoons olive oil in a skillet over medium heat. Add sliced bell peppers, onion, crushed garlic, salt, and pepper. Sauté, stirring constantly, for 16-18 minutes until vegetables are caramelized and golden brown.
- Cook Chicken: When there are about 15 minutes left on the squash timer, heat another skillet to medium heat. Add the marinated chicken cubes, avoiding too much marinade excess, and cook for about 10 minutes until thoroughly cooked. Drain any liquid as the chicken cooks.
- Combine Chicken and Vegetables: Add the cooked chicken to the skillet with the sautéed vegetables. Stir in salsa and ¾ cup cheddar cheese. Mix well until the cheese is melted and evenly distributed.
- Fill Squash Bowls: Remove the roasted spaghetti squash from the oven. Using a fork, fluff the squash strands lightly. Divide the chicken fajita mixture evenly into each squash half. If needed, gently remove some squash flesh to fit all filling.
- Add Topping and Bake: Sprinkle the remaining ¾ cup cheddar cheese over the filled squash halves. Return to the oven and bake for an additional 5 minutes at 425°F, until the cheese is golden and bubbly.
- Serve: Remove from oven, garnish with chopped green onions and extra salsa if desired. Serve warm and enjoy your flavorful, healthy Chicken Fajita Spaghetti Squash Bowls!
Notes
- You can use a gluten-free taco seasoning packet instead of the individual spices if preferred.
- To make fitting all the filling easier, carefully shave off some cooked spaghetti squash flesh as needed.
- Caramelizing the vegetables well enhances their natural sweetness and adds depth of flavor.
- If you want more heat, increase the cayenne pepper slightly or add chopped jalapeños with the bell peppers.
- This dish is great for meal prepping; store leftovers in airtight containers and reheat gently before serving.
- For a lower fat version, reduce the cheese quantity or use a low-fat cheese variety.
