- 1 hour
- 150 minutes
Spaghetti Squash plus your favorite Mexican ingredients are combined in this easy and delish Gluten Free and Vegetarian dish!
- Preheat oven to 400 degrees Farenheit. Pierce spaghetti squash with a knife, place on a baking sheet, and bake until tender (you'll be able to easily insert a knife), about 30-45 minutes. Allow to cool then cut open from top to bottom and allow to cool a little more so you can handle them. Next, cut out the seeds and discard. Also, shred a thin layer of spaghetti squash strands and transfer to a small bowl. Leave at least 1/2 inch rim of squash to hold the bowls in tact.
- While squash is cooking, saute bell peppers and onion over high heat with a splash of olive oil. Once they begin to brown, toss with oregano, salt, and pepper. Saute for one more minute, then transfer to a small bowl. Next add the black beans, kidney beans and salsa to the pan. Add salt, pepper, chili powder and cumin. Heat until warmed through, then transfer to another bowl.
- Begin to layer your fajita bowls. To each spaghetti squash, add a layer of peppers and onions, a layer of the bean mixture, a thin layer of your reserved spaghetti squash, then divide your cheese and spread across the top of each squash.
- Place the squash under the broiler on warm until ingredients are warmed through and cheese is melted. Top with chopped cilantro and serve with Pico de Gallo.