Spaghetti Squash Fajita Bowls

June 12, 2017 By:
Tagged: Peppers Peppers. Healthy Healthy. Dinner Dinner. Main Dish Main Dish. Vegetarian Vegetarian. Cinco de Mayo Cinco de Mayo. Squash Squash. Spaghetti Spaghetti. Gluten-Free Gluten-Free. Mexican Mexican. Onions Onions. Cheese Cheese. Spaghetti Squash Spaghetti Squash. Cinco De Mayo Cinco De Mayo. Mexican Mexican. Beans Beans. Heart Healthy Heart Healthy. Baked Baked.
1 hour
150 minutes
Spaghetti Squash plus your favorite Mexican ingredients are combined in this easy and delish Gluten Free and Vegetarian dish!


Select ingredients:


  1. 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.
  2. 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.
  3. 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.
  4. 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.