In need of an easy weeknight dinner?
This recipe has you covered! Chicken fajita spaghetti squash is a recipe you’ll want to make all fall and winter long!
This recipe combines two of my favorite things: convenience and leftovers haha. But seriously, spaghetti squash is SO easy to make and leaves you with enough food for a few days!
I was always intimidated by spaghetti squash in college for some reason. Like, how the heck am I supposed to cut this massive vegetable with my tiny little set of Walmart knifes?! The trick: pop it in the microwave to soften it up before cutting into it!
I’ll microwave it for 3-4 minutes, then slice it in half, take the seeds out, then pop it on a baking sheet and forget about it! In all seriousness, it truly is one of those recipes you can put in the oven and return to once it is done!
Besides having tons of leftovers, you can also use spaghetti squash for soooo many different recipes! Even just plain spaghetti squash is delicious with it! Oh and I forgot to mention: this spaghetti squash was only $0.89 at Aldi… reasons why I love Aldi and why I LOVE spaghetti squash.
I only used about half of the squash for this recipe here and saved the other half in a container for later on this week! I’m thinking of making savory waffles with it… doesn’t that sound amazing?? Hope you love this easy recipe as much as I do!
CHICKEN FAJITA SPAGHETTI SQUASH
An easy paleo dinner recipe that makes so many leftovers for either you or your family to eat throughout the week!
Ingredients
- 1 whole spaghetti squash
- 2 whole chicken breasts
- 2 whole peppers
- 1 whole onion
- 1 packet fajita seasoning ( I used Primal Palate)
- 1 whole avocado
Method
- Preheat oven to 400F
- Microwave spaghetti squash for 3-4 mins to get it soft then slice it in half. Use a spoon to scoop the seeds and middle part out of the squash.
- Spray a baking sheet with nonstick spray. Place squash facedown on baking sheet for 40-45 mins
- Fajita veggies: Slice two peppers and onion. Place on a baking sheet sprayed with nonstick spray. Sprinkle with fajita seasoning. Bake for 20 minutes
- Chicken: Cut two organic chicken breasts into strips. Place in a pan heated over medium heat with a little avocado oil. Sprinkle with fajita seasoning. Cook for about 10-12 minutes, until there is no pink.
- Once the squash is done, remove from oven, use a fork to pull back the ‘spaghetti’ part of the squash. Transfer into a separate bowl.
- Add chicken, veggies, and squash into the squash ‘bowls’. Store leftover squash in the fridge for up to 5 days. Topped with mashed avocado
