All the fixings of fajitas are deliciously combined in chicken fajita stuffed spaghetti squash for a filling and healthy main dish.

Overhead view of a spaghetti squash half, stuffed with chicken, bell peppers, and topped with fajita toppings.

Tender shredded chicken, with seared sweet red onion and colorful bell pepper strips, seasoned perfectly, all piled into a spaghetti squash bowl, and topped with a flavorful Mexican cheese blend, melty and warm. Are you on board yet? I know I am! If you are a fajita fan, you’ll love this lower calorie, low carb version.

Have you tried spaghetti squash yet? These oval yellow wonders are really kind of amazing. Cut one in half, bake it cut side down, flip it over, and use a fork to loosen the magical strands of “spaghetti” that appear. If you haven’t tried cooking spaghetti squash yet, I have a handy how-to prepare spaghetti squash tutorial that makes it easy. Truly, the hardest part is cutting those babies in half! 

Our love affair with spaghetti squash started with simple spaghetti squash with Parmesan and herbs that can be served just as it is for a delicious and unique side dish, or it can be topped with spaghetti sauce, vegan bolognese, marinara, or another sauce of your choice, for a delicious entrée. Next came pizza stuffed spaghetti squash, and who doesn’t like pizza?

Still wavering? My mom serves stuffed spaghetti squash almost weekly and my dad, a professed squash hater, chows it down every time! Give it a try and I bet you’ll soon find it in your weekly rotation!

Two halves of a spaghetti squash, topping with fajita toppings.

About this fajita stuffed spaghetti squash:

Basically, once you get the squash baked, you just pile the fajita toppings into the squash bowl (shell), sprinkle cheese on top and broil until the cheese is melted. So easy! 

You might like this alternative to sautéing the chicken, peppers, and onions on the stove. I often make sheet pan fajitas. Simply toss everything on a sheet pan and put it in the oven right along with the sheet pan containing the squash. The squash will take 45-50 minutes to bake, the fajita ingredients about 15 minutes, so you can get the squash started first and then prepare the other sheet pan and bake it for the last fifteen minutes. 

Close up of a spaghetti squash half stuffed with chicken fajita ingredients.

What’s in this recipe?

  • Spaghetti squash – Any size will work, but keep in mind that larger squashes take longer to cook.
  • Cooked shredded chicken or rotisserie chicken. If you’re making sheet pan fajitas to use inside the squash, you can start with raw chicken, sliced thinly.
  • Red onions – Yellow onions or sweet onions will also work in a pinch.
  • Bell peppers – A variety of colors will make your spaghetti squash extra pretty, but really any color will work.
  • Fajita seasoning – make your own with this easy recipe or buy store-bought.
  • Shredded Cheese – We like to use a Mexican blend, but cheddar, pepper jack, and Monterey jack all work well here.
  • Toppings – Sour cream, salsa, guacamole, chopped tomatoes, sliced jalapeño peppers, whatever you like!

Close up of a chicken fajita stuffed spaghetti squash with toppings.

How to make this stuffed spaghetti squash your own:

  • Make vegetarian fajita stuffed spaghetti squash by simply omitting the chicken and substituting black or pinto beans.
  • Prefer a steak fajita? Sauté thinly sliced steak of your choice and add to the peppers and onions. You could do the same with shrimp.
  • Make taco spaghetti squash! Use your favorite taco meat instead of the chicken. Add your favorite taco toppings, and lots of cheese.

A fork stuck in a spaghetti squash that has been filled with chicken fajita toppings.

Storage and Reheating Tips

While this dinner is truly best eaten right away, leftovers can be stored in the fridge for a day or two.

For best results, scrape everything out of the squash shell and put it in an airtight container. Reheat gently in the microwave.

Stuff it!

Now that you know how great stuffed spaghetti squash can be, try one of these stuffed yummies:

 

Spaghetti squash full of bell peppers, onions, chicken and cheese. It is topped with sour cream, jalapeno, tomato, and sour cream.

Chicken Fajita Stuffed Spaghetti Squash

Yield: 2 large servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

All the fixings of fajitas are deliciously combined in chicken fajita stuffed spaghetti squash for a filling and healthy main dish.

Ingredients

  • 1 spaghetti squash, medium sized, scrubbed
  • 1 tablespoon olive oil, plus 1 teaspoon, divided
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ red bell pepper, thinly sliced
  • ½ green bell pepper, thinly sliced
  • ½ red onion, sliced vertically into thin strips
  • 1 ½ cups cooked chicken, shredded
  • 1 tablespoon fajita seasoning
  • ½ cup shredded Mexican blend cheese
  • Toppings: Sour cream, chopped tomatoes, sliced jalapeño pepper, salsa, etc.

Instructions

  1. Preheat oven to 400ºF. Line baking sheet with parchment paper.
  2. Cut spaghetti squash in half lengthwise, from stem to bottom. Scoop out seeds. Rub spaghetti squash halves with one teaspoon olive oil, and sprinkle with salt and pepper. Place cut side down on prepared baking sheet. Place in oven and bake 35-40 minutes or until fork tender. Turn oven to broil setting. 
  3. While squash is baking, heat a large skillet over medium high heat. Add one tablespoon olive oil, peppers, and onions. Sauté 7-8 minutes or until soft. Add chicken and fajita seasoning, cook and stir until chicken is heated through and everything is coated with seasoning, 1-2 minutes. Remove from heat.
  4. Remove spaghetti squash halves from oven. Turn oven to broil setting. 
  5. Lightly fluff strands with fork, so that they resemble spaghetti. 
  6. Divide and add vegetables and chicken to the squash halves, mixing lightly with the squash strands. Sprinkle evenly with cheese.
  7. Broil squash halves 4-5 minutes, or until cheese is bubbling and lightly browned. 
  8. Remove from oven and top with desired toppings.

Notes

  • For 4 servings: Use 2 spaghetti squash and double the rest of the ingredients.
  • Make sheet pan fajitas. using raw chicken cut into thin strips, to make the fajita toppings in the oven at the same time as the squash.
  • Vegetarian? Simply replace the chicken with black or pinto beans.
  • Prefer a steak fajita? Sauté thinly sliced steak of your choice and add to the peppers and onions. You could do the same with shrimp.
  • Make taco spaghetti squash! Use your favorite taco meat instead of the chicken. Add your favorite taco toppings, and lots of cheese.

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Nutrition Information:
Yield: 2 Serving Size: 1 squash half
Amount Per Serving: Calories: 569Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 125mgSodium: 652mgCarbohydrates: 42gFiber: 9gSugar: 19gProtein: 36g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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