Chicken Fajita Stuffed Spaghetti Squash Bowl

30 Minute Meal – 21.4 Carbs and 324 Calories Per Serving

21.4 Carbs and 324 Calories Per Serving

Then I came across this Chicken Fajita Stuffed Spaghetti Squash Bowl Recipe and decided to give it a go – and hot damn was it delicious and spicy. Even the old man didn’t need to sprinkle on his cayenne pepper.

How to Cook Spaghetti Squash in 5-6 Minutes

So how did I turn this into a 30-minute meal? Well, seeing I’ve had oven issues for a while, (the oven won’t stay on longer than 30 minutes), I’ve had to precook my cooking spaghetti squash in the microwave. I simply cut the squash in half, remove the strings and seeds, place it upside down on a paper towel-lined plate, and zap it for 5-6 minutes. The cooked spaghetti strands can easily be scraped out with a fork. Just be careful and use a potholder because the outer shell of the squash at this point is HOT.

So here’s the recipe for Chicken Fajita Stuffed Spaghetti Squash Bowls. Grab some squash and cook this quick 30-minute meal up today – you will truly enjoy the delicious taste. And I guarantee – 1 squash half will definitely fill you up !!

Chicken Fajita Stuffed Spaghetti Squash Bowl

Chicken Fajita Stuffed Spaghetti Squash Bowl
Serves 2
thank you Evolving Table for the recipe idea

Ingredients
1 Spaghetti Squash cut in half lengthwise, seeds and strings removed
1 Chicken breast / pre-cooked (I use the breasts from a pre-cooked rotisserie chicken)
1 tsp Cumin
1 tsp Chili powder
¼ tsp Onion Powder
¼ tsp Garlic Powder
¼ tsp Salt
¼ tsp Pepper
1/8 tsp Cajun Powder
3 tbls Olive Oil
2 tbls Lime Juice
1 large Bell Pepper, cut into 2″ thin slices
1 white Onion, cut into 2″ thin slices
¾ c Salsa
1 ½ Pepper Jack Cheese divided into ¾ c. portions

For the Marinade
2 Garlic cloves, crushed
2-3 tbls Olive Oil
½ tsp Salt
½ tsp Black Pepper

30 Minute Chicken Fajita Spaghetti Squash Recipe

Instructions
To make this dish into a quick 30-minute meal, cook the spaghetti squash in the microwave by following this: cut the squash in half, remove the strings and seeds, place it upside down on a paper towel-lined plate, and zap it for 5-6 minutes. The cooked spaghetti strands can easily be scraped out with a fork and set aside in a bowl. Just be careful and use a potholder because the outer shell of the squash at this point is HOT.

In a small bowl combine the Chili, Cajun, Onion, and Garlic Powders together, along with the Cumin, Salt, and Pepper, and mix well. Add in 3 tbls of Olive Oil and the Lime Juice and stir until combined. Put the cooked chicken breast in a small ziplock bag and then add the marinade, coating the chicken completely. Set aside.

Add 2-3 tbls of Olive Oil to a large skillet over medium heat, and add in the sliced bell peppers, onion, garlic, and some salt and pepper. Saute for 10 minutes until the onions start to carmelize and the peppers are soft.

Add the chicken to the sauteed vegetables and combine. Then stir in the salsa along with ¾ c of Pepper Jack Cheese. Mix until well combined. Add the cooked spaghetti squash to the pot and mix everything together.

Place half of the fajita chicken mixture into each spaghetti squash shell half. Top with remaining cheese and bake at 425 for 5 minutes or until cheese begins to brown slightly. AND VOILA – READY TO SERVE 🙂

To Cook the Spaghetti Squash in the Oven – Preheat oven to 425 degrees. Remove the seeds and strings from each spaghetti squash half. Drizzle 1 tbls Olive Oil inside of the two spaghetti squash halves, sprinkle with salt and pepper, and then rub over the entire surface. Place each squash half, facing down, on a baking sheet lined with aluminum foil and bake for 50 minutes.