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–+ servings
Spaghetti squash full of bell peppers, onions, chicken and cheese. It is topped with sour cream, jalapeno, tomato, and sour cream.
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4.80 from 5 votes

Chicken Fajita Stuffed Spaghetti Squash

All the fixings of fajitas are deliciously combined in chicken fajita stuffed spaghetti squash for a filling and healthy main dish.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Dish
Cuisine: Mexican
Servings: 4 servings
Author: Rachel Gurk

Ingredients

  • 2 small spaghetti squash (1 ½ pounds each), scrubbed
  • 2 tablespoons olive oil, plus 2 teaspoons, divided
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red onion, sliced vertically into thin strips
  • 3 cups cooked chicken, shredded
  • 2 tablespoons fajita seasoning
  • 1 cup shredded Mexican blend cheese
  • Toppings: Sour cream, chopped tomatoes, sliced jalapeño pepper, salsa, etc.

Instructions

  • Preheat oven to 400ºF. Line baking sheet with parchment paper.
  • Cut spaghetti squash in half lengthwise, from stem to bottom. Scoop out seeds. Rub spaghetti squash halves with 1 teaspoon olive oil, and sprinkle with salt and pepper. Place cut side down on prepared baking sheet. Bake 35 to 40 minutes or until fork tender.  
    2 small spaghetti squash (1 ½ pounds each), scrubbed, 2 tablespoons olive oil, plus 2 teaspoons, divided, ½ teaspoon salt, ¼ teaspoon pepper
  • While squash is baking, heat a large skillet over medium high heat. Add 2 tablespoon olive oil, peppers, and onions. Sauté 7 to 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 to 2 minutes. Remove from heat.
    2 tablespoons olive oil, plus 2 teaspoons, divided, 1 red bell pepper, thinly sliced, 1 green bell pepper, thinly sliced, 1 red onion, sliced vertically into thin strips, 3 cups cooked chicken, shredded, 2 tablespoons fajita seasoning
  • Remove spaghetti squash halves from oven. Turn oven to broil setting. 
  • Lightly fluff strands with fork, so that they resemble spaghetti. 
  • Divide and add vegetables and chicken to the squash halves, mixing lightly with the squash strands. Sprinkle evenly with cheese.
    1 cup shredded Mexican blend cheese
  • Broil squash halves 4 to 5 minutes, or until cheese is bubbling and lightly browned. 
  • Remove from oven and top with desired toppings.
    Toppings: Sour cream, chopped tomatoes, sliced jalapeño pepper, salsa, etc.

Video

Notes

  • Shortcut: If preferred, stuff the squash with sheet pan fajitas. By using this method, you can make the fajita toppings, including raw chicken, in the oven while the squash bakes.
  • Vegetarian: Simply replace the chicken with black or pinto beans.
  • Steak/shrimp variation: Sauté thinly sliced steak of your choice and add to the peppers and onions. You could do the same with shrimp.
  • Taco spaghetti squash: Use your favorite taco meat instead of the chicken. Add your favorite taco toppings, and lots of cheese.

Nutrition

Serving: 1squash half | Calories: 448kcal | Carbohydrates: 41g | Protein: 35g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 825mg | Potassium: 1140mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1979IU | Vitamin C: 85mg | Calcium: 452mg | Iron: 2mg

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