Go Back
+ servings
All the things you love about chicken fajitas stuffed into huge cheese-covered spaghetti squash boats! An entire dinner-in-one that's incredibly easy to throw together too.
Add to Collection
Print Pin
3.5 from 2 votes

Chicken Fajita Spaghetti Squash Boats

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 252kcal


  • 1 medium spaghetti squash
  • 2 tablespoons olive oil divided
  • Salt and pepper to taste
  • 1/2 lb chicken breasts cut into strips
  • 1 sweet pepper thinly sliced
  • 1 medium onion thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon minced fresh parsley


  • Cut spaghetti squash in half and rub inside of each half with 1 tablespoon olive oil and season with salt and pepper. Place on a grease baking sheet. Roast spaghetti squash at 400F 30-35 minutes or until fork tender. Remove from oven and use a fork to shred inside of each boat into spaghetti strands. Set aside.
  • In a large skillet over medium-high heat, saute chicken, pepper, onion, and garlic in remaining 1 tablespoon oil until chicken is no longer pink and veggies are tender. Stir in cumin, chili powder, and salt and pepper to taste.
  • Fill spaghetti squash boats with chicken mixture and top with cheese. Broil spaghetti squash boats under high heat 2 minutes or until cheese is melted and browned. Remove from oven and sprinkle with fresh parsley. Enjoy!


Serving: 1g | Calories: 252kcal | Carbohydrates: 14.4g | Protein: 20.1g | Fat: 13.6g | Saturated Fat: 3.1g | Polyunsaturated Fat: 10.5g | Cholesterol: 54mg | Sodium: 127mg | Fiber: 1.6g | Sugar: 2.8g