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 one teaspoon olive oil, and sprinkle with salt and pepper. Place cut side down on prepared baking sheet. Bake 35-40 minutes or until fork tender.
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.
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.
Broil squash halves 4-5 minutes, or until cheese is bubbling and lightly browned.
Remove from oven and top with desired toppings.
Video
Notes
For 4 servings: Use 2 spaghetti squash and double the rest of the ingredients.
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.
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.