Description

This recipe features tender spaghetti squash halves filled with a vibrant mixture of seasoned chicken, sautéed bell peppers, and onions. Each ‘bowl’ is generously topped with melted cheese, creating a comforting and flavorful meal. The spaghetti squash provides a delicate, noodle-like texture that complements the savory, zesty chicken fajita filling, all baked together until golden and bubbly.

Ingredients

Scale

1 medium spaghetti squash (about 2–3 lbs)
1 tablespoon olive oil, plus more for squash
1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
1 large bell pepper (any color), sliced
1/2 red onion, sliced
2 tablespoons fajita seasoning (ensure no pork or alcohol)
1/4 cup chicken broth (low sodium)
1 cup shredded Monterey Jack or cheddar cheese blend
Salt and black pepper to taste
Fresh chives or cilantro, chopped, for garnish

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Instructions

Preheat oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise. Scoop out seeds and stringy bits. Drizzle cut sides with a little olive oil, season with salt and pepper. Place cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender.
While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Add sliced bell peppers and red onion to the same skillet. Sauté for 5-7 minutes until vegetables are crisp-tender.
Return chicken to the skillet with the vegetables. Stir in fajita seasoning and chicken broth. Cook for 2-3 minutes, allowing flavors to meld and broth to reduce slightly.
Once spaghetti squash is tender, use a fork to scrape the strands from the shell, leaving a small border intact. Place the scraped squash strands into a large bowl.
Add the chicken and vegetable mixture to the bowl with the spaghetti squash strands. Mix gently to combine.
Spoon the mixture back into the empty spaghetti squash halves. Top each half generously with shredded cheese.
Return the stuffed squash halves to the baking sheet. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh chives or cilantro before serving.

Notes

For a spicier kick, add a pinch of cayenne pepper to the fajita seasoning.

Prepare the roasted spaghetti squash ahead of time to reduce active cooking time.

Any color of bell pepper works well, or use a mix for visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 50 minutes

Nutrition

Calories: 520
Fat: 25g
Carbohydrates: 35g
Protein: 48g