Shrimp Fajita Stuffed Spaghetti Squash
This Shrimp Fajita Stuffed Spaghetti Squash is a vibrant, healthy, and flavorful low-carb dinner that's quick and easy to prepare!
Equipment
- Sharp Knife
- Large baking sheet
- Skillet
- Spatula
- Fork
- Measuring cups and spoons
Ingredients
- 1 medium spaghetti squash
- 1 tbsp olive oil divided
- 1/2 tsp salt divided
- 1/2 tsp pepper divided
- 8 oz shrimp peeled and deveined
- 1 medium bell pepper sliced
- 1 medium red onion sliced
- 1 tbsp fajita seasoning
- 1/2 cup shredded cheese
Instructions
- Preheat your oven to 400°F (200°C). This will ensure your spaghetti squash roasts perfectly.
- Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy insides with a spoon. Drizzle the insides with olive oil, and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast in the oven for 30-35 minutes, or until tender.
- While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the sliced bell pepper and red onion, sautéing until they are soft. Toss in the shrimp and fajita seasoning, cooking until the shrimp turns pink and opaque, about 3-4 minutes.
- Once the shrimp and vegetables are cooked, remove them from heat. Carefully flip the roasted spaghetti squash halves over and use a fork to shred the insides into spaghetti-like strands. Mix the shredded squash with the shrimp and vegetable filling, stirring to combine everything evenly.
- Spoon the shrimp and vegetable mixture back into the spaghetti squash halves. Top each half with shredded cheese. Return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and allow to cool slightly. Use a fork to fluff the stuffed squash and serve warm. Enjoy your hearty, flavorful Shrimp Fajita Stuffed Spaghetti Squash!
Notes
- Marinate shrimp in lime juice and garlic for extra flavor before cooking.
- Substitute shrimp with chicken breast or tofu for different protein options.
- Store leftovers in the refrigerator for up to 3 days and reheat in microwave or oven.