Delicious pasta flavor without any of the guilt! Scrumptious roasted spaghetti squash paired with rich fajita chicken sauce and topped with mozzarella cheese! Rich, flavorful and oh so indulgent without the bloated feeling!
Fajita Chicken Spaghetti Squash
Fajita spice mix : 1/4 teaspoon chili powder (add more if you prefer spicy) 1/2 teaspoon salt 1/2 teaspoon sweet paprika 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon cumin
Mix all spices together and set aside.
1 spaghetti squash cut lengthwise and seeds removed
400g chicken breast cut into small cubes
Fajita spice mix
3/4 cup pasta sauce
1/3 cup cooking cream
1/2 chicken stock cube
1/2 onion diced
1 red bell pepper sliced thin
1/2 punnet mushrooms sliced
1 cup grated mozzarella cheese
After cutting and removing seeds* from spaghetti squash sprinkle inside with salt, pepper and drizzle olive oil. Rub oil and seasoning into squash. Place oil side down onto baking tray. Bake in oven for 40-45 minutes at 180˚c.
Cube chicken breast, add half of the fajita seasoning and mix well.
In a pot heat 1 tablespoon olive oil. Cook chicken till no longer pink. Move chicken to edges of pot and add cut vegetables and remaining fajita spice. Mix well. Leave to cook till vegetables are soft.
Once vegetables are soft, add pasta sauce and mix well. Add stock and then cream and mix till well incorporated. Turn off heat and leave to simmer on stove.
Once spaghetti squash is cooked, remove from oven. Carefully turn squash pieces over. Be very careful as it will be very hot. Fork insides to resemble spaghetti. Add sauce on top. Top with mozzarella cheese and return to oven to broil for 3-5 minutes until cheese is melted! Enjoy hot!
Side salad optional.
*Tip: best way to remove seeds is with a melon baller.
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