This post may contain affiliate links. See my disclosure policy for more info.
Spaghetti squash is low in carbs and fiber rich. It readily takes up the flavor profile of other ingredients and spices.
In this recipe, the spaghetti squash was seasoned with fajita spices, topped with seasoned sautéed onions and peppers and fajita seasoned chicken breast tenderloins. Just before serving, the dish was garnished with grated cheddar cheese and a dollop of sour cream.
You can use your favorite prepackaged fajita seasoning mix in this recipe or make fajita seasoning from scratch. I am including a recipe for the spice mix. Since some need to limit there sodium intake, the spice mix doesn’t have any salt in it so people can add salt to suit their taste and needs.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
Fajita Spice Mix
- Chili Powder
- Ground Cumin
- Sweet paprika
- Garlic powder
- Onion powder
- Dried oregano
- Black pepper
Fajita Chicken & Spaghetti Squash
- Chicken tenderloins or breasts
- Fajita seasoning plus salt to taste
- Lime zest
- Lime juice
- Spaghetti squash
- Onion
- Bell pepper
- Salt to taste
- I Can’t Believe It’s Not Butter spray
- Olive oil
Making the Fajita Chicken & Spaghetti Squash
- If you are not using your favorite fajita mix, then mix all of the fajita spices together in a small bowl and set aside.
- Place the chicken tenderloins or breasts in a zip lock bag and add water plus some fajita spice mix, lime zest and lime juice. Seal the bag and massage the chicken in the marinade and refrigerate for several hours.
- Use a fork to prick the spaghetti squash all over, place in a casserole and microwave on high briefly. When done, cut the squash in half, remove the seeds and place cut side down and return to the microwave to finish cooking.
- Multitask and slice the onion and bell pepper while the squash is cooking. Sauté the onions and peppers in olive oil.
- When the onions and peppers are fork tender, add some fajita seasoning to them and toss. Set these veggies aside briefly.
- Take the cooked spaghetti squash and separate the strands of squash. Place in a casserole dish and spray the strands of squash with I Can’t Believe It Is Not Butter. You are looking to lightly coat the strands. Sprinkle some fajita spice and lime juice over the squash and toss to combine.
- Spread the seasoned peppers and onions, over the seasoned spaghetti squash. Place the casserole in a warming drawer or in the oven set on warm to stay hot while you grill the chicken.
- Grill the marinated chicken tenderloins or breasts on an outdoor or inside grill. Transfer to a plate when done.
- Let the chicken briefly rest, cut it into strips and arrange it over the top of the spaghetti squash and onions and peppers.
- Dish up a portion of the casserole, garnish with shredded cheddar cheese and a dollop of sour cream and enjoy.
Serving Ideas
- For lunch, the fajita chicken and spaghetti squash can be paired with some homemade tortilla chips and salsa and some fruit.
- This dish pairs well with Mexican cauliflower rice and a corn and black bean salad or refried beans for a satisfying dinner.
- Instead of topping the dish with grilled chicken, you can mix in fajita seasoned shredded chicken, top with shredded cheese and bake to turn it into a bonafide casserole.
WW 2 pt for half recipe, 3 pt with fat free shredded cheese & light sour cream
Servings: 2
Calories: 377.6kcal
Equipment
- Cuisinart Deluxe Griddler
- Cutting board
- Chef knife
- hand grater
- juicer
- measuring spoons
Ingredients
Fajita Seasoning Mix
- 2 tsp chili powder
- 1½ tsp ground cumin
- ½ tsp paprika, I used sweet
- 2 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper
- ¾ tsp dried oregano
- salt to taste
Fajita Chicken & Spaghetti Squash
- 10 oz chicken breast tenderloins or breast(s)
- 1 lime, zest and juice
- 1 medium spaghetti squash
- 1 medium onion
- 1 medium bell pepper, I used an orange one
- 2 tsp olive oil
- I Can't Believe It's Not Butter spray (ICBINB)
Instructions
- Set the oven to warm or use a warming draw if you have one
Fajita Seasoning Mix
- You can use your favorite fajita seasoning mix or make your own seasoning mix by mixing all the listed spices together. Since some need to watch their sodium intake, I left a set amount of salt out of the mix and you can add salt to taste
Marinate the Chicken
- Place the chicken into a zip lock bag. Add ⅔ c of water plus 4 tsp of the fajita mix into the bag. Add the zest of one lime and the juice from half of the lime to the bag. Seal the bag and massage the fajita marinade into the chicken. Refrigerate for 2 hr before using.
Preparing the Fajita Chicken & Spaghetti Squash
- Prick the spaghetti squash all over with a fork and then place it in a casserole dish. Microwave on high for 2:45 min.
- While the squash is in the microwave, remove the core and seeds from the bell pepper. Slice the bell pepper into strips. Slice the onion and then cut the slices in half.
- Remove the squash from the microwave. Cut it in half and then remove the seeds and fibers from the center of each half.
- Place the cleaned out squash halves cut side face down in the casserole dish and return to the microwave and cook for 2 min more on high.
- While the squash is finishing to cook in the microwave, sauté the bell pepper and onion in olive oil until they are fork tender. Add 1½ tsp of the fajita seasoning mix along with 1 tsp of lime juice from the remaining half of lime to the cooked onions and peppers. Add salt to taste. Toss the onions and peppers to mix in the seasonings. Taste and add more fajita seasoning if you think it is needed. You want to taste the seasonings but you do not want them to be overpowering.
- Remove the squash from the microwave. Use a fork and separate the spaghetti squash into strands. Place the strands of squash into a casserole dish.
- Spray the spaghetti squash strands with ICBINB spray. You do not want to saturate the squash with the spray - you just want to very lightly coat it so seasonings stick to it.
- Sprinkle 2 tsp of the fajita seasoning mix, salt to taste and 1 tsp lime juice over the spaghetti squash strands. Toss to mix and distribute the seasonings through the squash strands.
- Spread the seasoned peppers and onions over the top of the spaghetti squash layer. Place the casserole into a oven set on warm or in a warming draw to keep it hot. If this doesn't work for you, then set aside and you can heat it in the microwave just before adding the chicken.
- Grill the marinated chicken tenderloins or breasts on an outdoor or indoor grill until the internal temperature is 165 - 170℉.
- Remove the chicken from the grill and let rest for 5 min. Cut into strips.
- Remove the casserole with the squash and peppers and onions from the oven or warming drawer. If you did not use either of these methods, stick them in the microwave for 30 sec on high to heat through.
- Arrange the chicken strips over the top of the casserole.
- Serve up a portion garnished with 2 tbsp shredded fat free cheddar cheese and a dollop (2 tsp) of light sour cream. Refrigerate any left overs. The hubby and I usually split this casserole between us.
Notes
I used 1/4 tsp of salt. You can further lower the sodium by reducing the amount of cheese yiu use for the garnish and by decreasing the salt to a pinch or getting rid of it all together or using a salt substitute.
Nutritional info for the fajita seasoning mix is below:
calories 48.5kcal | fat 1g | sat. fat 0.1g | carb 10g | fiber 3.7g | total sugar 2.1g | protein 2.2g | sodium 159mg
Nutrition
Serving: 1serving | Calories: 377.6kcal | Carbohydrates: 31.2g | Protein: 41.9g | Fat: 10.4g | Saturated Fat: 2.2g | Sodium: 570mg | Fiber: 5.9g | Sugar: 13.1g
Tried this recipe?Let us know how it was!
