FAJITA SPAGHETTI SQUASH BAKE
This Fajita Spaghetti Squash Bake is comfort food lightened up! All the classic flavors of enchiladas, but made healthier and more nutrient-dense with spaghetti squash as its base. This gluten-free and dairy-free meal is the ultimate family casserole that is great for meal prep, too.
Servings: 4
Ingredients
- 1 2 pound spaghetti squash (see note)
- 2 teaspoons oil
- ½ pound boneless skinless chicken breasts, sliced into ½” strips (omit for vegetarian)
- 1 red bell pepper cored and sliced in ½” strips
- 1 small onion sliced
- 1 teaspoons chili powder
- 1-1/2 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 2 tablespoons lime juice from 1 lime
- 1 cup canned pinto beans drained and rinsed
- ½ cup cheddar cheese
Instructions
- Cook spaghetti squash using these directions.
- Meanwhile, make fajita mixture: Heat oil in a large pan over medium heat. Cook chicken until fully cooked, about 4 minutes on each side. Remove. Add in a splash more oil if the pan is dry, and add in onions and peppers and cook until beginning to soften, about 5 minutes.
- Add back in chicken and remainder of ingredients and cook for 2 minutes.
- Once spaghetti squash is cooked and cooled enough to handle, scoop out the squash into a large bowl. Add in beans and ¼ cup cheddar cheese (if using), and fajita mixture. Mix together gently until fully combined.
- Preheat broiler to high.
- Either divide the mixture into the now empty squash shells and top with remaining cheese or place in an 8" x 8" oven safe casserole dish.
- Place under the broiler until the cheese and melted and the mixture is completely heated through.
Notes
- The fajita mixture will taste spicy before adding it together with the cooked squash.
- This mixture is based on spaghetti squash that is around 2 pounds. If your spaghetti squash is larger than that just use 4 heaping cups of cooked spaghetti squash, and set aside the rest for other use.