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Ground Chicken Fajita Spaghetti Squash

Author: Brandy O'Neill - Nutmeg Nanny
5 from 3 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings

Ingredients

For squash:

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 chunky salsa store bought
  • 3 cups Mexican blend cheese divded

For topping:

  • 1 cup sour cream divided
  • 1/4 cup chopped cilantro divided
  • 1/4 cup chopped tomatoes divided
  • 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 your spaghetti squash is still firm after baking put it back into the oven for another 10 minutes, and add a splash of water to the baking sheet,  depending on the size of your squash it may need additional cooking time. Remove it from the oven when you can push a fork into the skin easily. 
  • If you can't cut through your spaghetti squash pierce the skin with a fork, and microwave it on high for 3-5 minutes, it’ll be way easier to cut!

Nutrition

Serving: 1g | Calories: 940kcal | Carbohydrates: 56g | Protein: 55g | Fat: 60g | Saturated Fat: 26g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 1976mg | Fiber: 13g | Sugar: 25g
Course Main Course
Keyword chicken fajita recipes. low carb recipes, ground chicken fajita spaghetti squash, ground chicken recipes, low carb spaghetti squash, spaghetti squash recipes
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