Description
This Chicken Fajita Spaghetti Squash Bowl recipe combines the flavors of classic fajitas with a healthy twist by using roasted spaghetti squash as a base. Tender, marinated chicken and caramelized bell peppers and onions are mixed with salsa and cheddar cheese, then baked together for a satisfying, low-carb meal that serves 6.
Ingredients
Scale
Spaghetti Squash
- 1 spaghetti squash (cut in half length-wise, seeds removed)
Chicken & Marinade
- 1 pound chicken (raw, 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 & Sauté
- 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)
- ½ teaspoon salt
- ½ teaspoon pepper
Other Ingredients
- ¾ cup salsa (plus extra for topping)
- 1 ½ cups cheddar cheese (divided into two ¾ cup portions)
- 1 tablespoon olive oil (for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the spaghetti squash.
- Prepare Squash: Drizzle 1 tablespoon of olive oil inside each spaghetti squash half (with seeds removed), then sprinkle salt and pepper evenly. Rub the oil and seasoning all over the inner surface.
- Roast Squash: Place the squash halves cut-side down on a baking sheet lined with aluminum foil and bake for 50 minutes until tender.
- Mix Seasonings: In a small bowl, combine cumin, chili powder, onion powder, garlic powder, salt, pepper, and cayenne pepper. Alternatively, use a gluten-free taco seasoning packet if preferred.
- Make Marinade: Add 3 tablespoons olive oil and 2 tablespoons lime juice to the seasoning mix and stir until well combined.
- Marinate Chicken: Place cubed chicken in a gallon-sized Ziploc bag, pour in the marinade, and toss to coat the chicken evenly. Refrigerate until ready to cook.
- Sauté Vegetables: When the squash has about 25 minutes left, heat 2 to 3 tablespoons olive oil in a skillet over medium heat. Add sliced bell peppers, onion, crushed garlic, salt, and pepper. Sauté for 16-18 minutes, stirring constantly until the veggies are caramelized and golden brown.
- Cook Chicken: When the squash has about 15 minutes remaining, heat another skillet over medium heat and add marinated chicken (draining excess marinade). Cook for 10 minutes or until fully cooked, stirring regularly and draining excess liquid while cooking.
- Combine Filling: Mix the cooked chicken and sautéed vegetables in the larger skillet. Add ¾ cup salsa and ¾ cup cheddar cheese and stir well until everything is combined and the cheese begins to melt.
- Assemble Bowls: Remove the roasted spaghetti squash from the oven and evenly divide half of the chicken and vegetable mixture into each squash half. If needed, remove some squash strands to fit all the filling.
- Add Cheese & Bake: Top each bowl with the remaining ¾ cup cheddar cheese. Return to the oven and bake at 425°F for an additional 5 minutes until the cheese melts and starts to brown slightly.
- Serve: Garnish the bowls with green onions and extra salsa if desired. Serve warm and enjoy your flavorful Chicken Fajita Spaghetti Squash Bowls!
Notes
- You can substitute the homemade spice mix with a gluten-free taco seasoning packet for convenience.
- Be careful not to add too much marinade when cooking chicken to prevent sogginess.
- Caramelizing vegetables slowly develops deep flavor—stir constantly to avoid burning.
- To make the filling fit easily, remove some of the roasted spaghetti squash strands if necessary.
- Leftover filling can be stored separately and reheated for quick meals.
- If you don’t have cheddar cheese, a Mexican cheese blend or Monterey Jack can be used as alternatives.
