Ground Chicken Fajita Spaghetti Squash
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
940 kcal
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Course
Main Course
Ground Chicken Fajita Spaghetti Squash
Description
This recipe begins by roasting halved spaghetti squash cut side down on a baking sheet after removing seeds and coating with olive oil, salt, and pepper. The squash is baked until easily pierced with a fork, yielding tender flesh that can be shredded into spaghetti-like strands. The filling is prepared by cooking ground chicken with sliced green and red bell peppers and red onion in a skillet, seasoned with chili powder, garlic, onion powder, cumin, smoked paprika, cayenne, and red pepper flakes for a fajita-inspired flavor.
Once cooked, the seasoned chicken mixture is combined with salsa and some of the Mexican blend cheese. The cooked squash strands are fluffed and top-filled with the chicken mixture and remaining cheese, then optionally served with sour cream, cilantro, chopped tomato, and lime wedges for brightness and creaminess.
This dish is suitable as a flavorful, colorful low-carb option that incorporates both vegetables and protein. Adjust baking times if squash is still firm. Microwaving prior to cutting helps ease the process and prevent accidents.
Ingredients
For squash:
- 2 spaghetti squash about 1-1/2 pounds each, small
- 3 tablespoons olive oil
- kosher salt to taste
- black pepper to taste
For filling:
- 1 pound ground chicken
- 1 green bell pepper cored and thinly sliced
- 1 red bell pepper cored and thinly sliced
- 1 red onion peeled, trimmed, and thinly sliced
- 2 tablespoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 1-1/2 cups salsa store bought, chunky
- 3 cups Mexican blend cheese divded
For topping:
- 1 cup sour cream divided
- 1/4 cup cilantro divided, chopped
- 1/4 cup tomato divided, chopped
- 1 lime cut into wedges
Instructions
For spaghetti squash:
- Preheat your oven to 425 degrees F.
- Cut your spaghetti squash into two halves. If you have trouble cutting it, pierce it with a fork and microwave it for 3-5 minutes on high. That’ll make it much easier to cut through. But, make sure to pierce it with a fork so that it doesn’t explode!
- After cutting your spaghetti squash, remove the seeds and discard them.
- Drizzle with olive oil and generously coat with salt and pepper.
- Place them face down on a rimmed baking sheet, add a splash of water to the baking sheet, and cook for about 30-40 minutes or until the sides are easily pierced with a fork.
- When the squash is tender and fully cooked remove it from the oven and set it aside.
For topping:
- While the squash bakes, add a 12-inch skillet with 1 tablespoon olive oil over medium-high heat.
- When the oil is hot add the ground chicken, bell peppers, onion, chili powder, kosher salt, garlic powder, onion powder, cumin, smoked paprika, cayenne pepper, and red pepper flakes.
- Cook for about 10 minutes or until the chicken is cooked through and no longer pink.
- Stir in the salsa and 1-1/2 cups of Mexican-blend cheese.
- Remove from heat.
- Fill the cavities of the spaghetti squash with the chicken fajita mixture, top with the remaining Mexican cheese blend, and return to the oven for ten minutes.
- When the cheese on top is melted and browned remove it from the oven and top it with the desired toppings.
For serving:
- Top each squash equally with sour cream, chopped cilantro, tomatoes, and lime wedges.
- Serve and enjoy!
Notes
- If squash is firm after baking, return it to the oven for additional 10 minutes with added water to soften.
- To ease cutting, pierce the squash skin with a fork and microwave for 3-5 minutes before slicing.
- Test doneness by fork penetration; squash should be tender and easily pierced.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 940 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 940kcal | 47% |
| Carbohydrates | 56g | 19% |
| Protein | 55g | 110% |
| Fat | 60g | 92% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 28g | 165% |
| Trans Fat | 1g | 50% |
| Cholesterol | 235mg | 78% |
| Sodium | 1976mg | 82% |
| Fiber | 13g | 52% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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