Chicken Fajita Spaghetti Squash Bowls

Kristen O'Dell MS, RD, CDCES
Experience the best of Tex-Mex flavors with these Chicken Fajita Spaghetti Squash Bowls. This creative twist combines tender chicken, colorful peppers, and onions with the wholesome goodness of spaghetti squash. Get ready for a satisfying and nutritious meal that's sure to please the whole family!
Prep Time 30 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 541 kcal


  • 1 spaghetti squash

Fajita Chicken

  • 1.5 lbs chicken, cut into 1” cubes
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp olive oil
  • 3 tbsp lime juice


  • 2 bell peppers, diced
  • 1 sweet onion, diced
  • 2 tbsp minced garlic
  • 2-3 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • 1 cup salsa, extra for topping
  • 1.5 cups cheddar cheese, divided in two ¾ cup portions


  • Preheat over to 425° F
  • Cut the spaghetti squash in half. Remove the seeds.
  • Drizzle olive oil on the inside of the two spaghetti squash halves. Sprinkle with salt and pepper.
  • Place spaghetti squash on a baking sheet with the inside facing up. Bake for 50 minutes.
  • Combine all seasonings in a gallon bag.
  • Add 3 Tbsp olive oil and 3 Tbsp lime juice, mix well.
  • Place cubed chicken in the gallon bag. Make sure to toss around to entirely coat chicken in the marinade. Keep in the refrigerator until ready to use.
  • When the spaghetti squash has about 30 minutes left to cook, bring a large skillet to medium heat with the bottom drizzled with olive oil. Add in diced bell peppers, onions, minced garlic, salt and pepper.
  • Sauté for about 15 minutes, stirring constantly, until vegetables are fragrant and beginning to caramelize.
  • Take the vegetables out of the skillet, place into a bowl, until needed.
  • Bring the skillet back up to medium heat and add in the chicken, without adding in any of the marinade. Cook chicken thoroughly, about 10 minutes. Drain any liquid from the chicken as it’s cooking.
  • Once chicken is cooked, add in vegetables with salsa and ¾ cup cheese. Mix until combined.
  • Once squash is done baking, remove from oven, and place half of the chicken mixture on each half.
  • Top with the remaining cheese. Bake for an additional 5 minutes, until the cheese becomes brown.
  • Take out of the oven. Top with green onions and serve with extra salsa. Enjoy!


Kid approved (by a 19 month old): CHEEZEEEE!


Serving: 0.25spaghetti squashCalories: 541kcalCarbohydrates: 33gProtein: 47gFat: 10gCholesterol: 117mgSodium: 1461mgPotassium: 712mgFiber: 7gSugar: 15gVitamin C: 144mgCalcium: 42mgIron: 17mg
Keyword chicken, squash