Description
These Chicken Fajita Spaghetti Squash Bowls are a flavorful, low-carb twist on classic fajitas, served inside roasted spaghetti squash halves. Tender, cumin and chili spiced chicken cubes pair perfectly with caramelized bell peppers, onions, and a touch of salsa, topped with melted cheddar cheese. This dish offers a deliciously healthy way to enjoy fajita flavors with a nutritious vegetable base.
Ingredients
Scale
Spaghetti Squash and Seasoning
- 1 spaghetti squash (cut in half lengthwise, seeds removed)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil (for squash)
- 1 tablespoon olive oil (for squash)
Chicken and Marinade
- 1 pound chicken, 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
- 1/8 teaspoon cayenne pepper
- 3 tablespoons olive oil
- 2 tablespoons lime juice
Vegetables and Cooking
- 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 veggies)
- ½ teaspoon salt
- ½ teaspoon pepper
Additional Ingredients
- ¾ cup salsa, plus extra for topping
- 1½ cups cheddar cheese, divided into two ¾ cup portions
Instructions
- Preheat and prepare squash: Preheat oven to 425°F (220°C). Drizzle 1 tablespoon olive oil on the inside of each spaghetti squash half and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Rub the seasoning thoroughly over the entire cut surface.
- Bake spaghetti squash: Place the squash halves cut side down on an aluminum foil-lined baking sheet. Bake for 50 minutes until squash is tender and easily shredded with a fork.
- Mix chicken seasoning: In a small bowl, combine cumin, chili powder, onion powder, garlic powder, ¼ teaspoon salt, ¼ teaspoon pepper, and cayenne pepper. Stir well to combine. Alternatively, a gluten-free taco seasoning packet can be used.
- Prepare marinade: Add 3 tablespoons olive oil and lime juice to the seasoning mix and stir until combined.
- Marinate chicken: Place cubed chicken in a gallon-sized Ziploc bag. Pour in the marinade and toss until all pieces are fully coated. Refrigerate until ready to cook.
- Sauté vegetables: When the squash has about 25 minutes remaining, heat 2-3 tablespoons olive oil in a skillet over medium heat. Add bell peppers, onion, garlic, ½ teaspoon salt, and ½ teaspoon pepper. Sauté for 16-18 minutes, stirring frequently until vegetables are caramelized and golden brown.
- Cook chicken: With about 15 minutes left on the squash, heat another skillet (preferably cast iron) over medium heat. Add marinated chicken, avoiding excess marinade. Cook for approximately 10 minutes until thoroughly cooked through, draining any liquid as you go.
- Combine chicken and veggies: Add cooked chicken and sautéed vegetables to the larger skillet. Stir in ¾ cup salsa and ¾ cup cheddar cheese. Mix everything well to combine and warm through.
- Fill squash bowls: Remove spaghetti squash from oven. Use a fork to gently shred the squash flesh if desired. Divide the chicken fajita mixture evenly between the two squash halves. Remove some squash flesh if needed to make room for all the filling.
- Top with cheese and bake: Sprinkle the remaining ¾ cup cheddar cheese over the stuffed squash halves. Return to the oven and bake for an additional 5 minutes at 425°F, or until cheese is melted and slightly browned.
- Serve: Remove from oven and optionally garnish with chopped green onions and extra salsa. Serve warm and enjoy your healthy, flavorful meal!
Notes
- Using a gluten-free taco seasoning packet is a convenient substitute for the custom seasoning mix.
- Carefully drain chicken liquid during cooking to prevent sogginess.
- Caramelizing the vegetables adds a rich depth of flavor; don’t rush this step.
- If the filling mixture is too large, you can scoop out some squash flesh to fit everything in the bowl.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is naturally low-carb and gluten-free by using spaghetti squash instead of traditional pasta or tortillas.
