Instructions

• Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and use a spoon to remove and discard the seeds.
• Brush the flesh of each squash half with some of the 1 tbsp olive oil, then sprinkle the flesh evenly with the ¼ tsp salt and ⅛ tsp pepper. Place the halves flesh-side down on a baking sheet. Bake at 400°F until the edges just begin to brown, about 45 minutes.
• About 10 minutes before the squash is finished baking, heat the remaining olive oil in a large nonstick skillet over high heat. Add the sliced bell pepper and sliced red onion and stir-fry for 3–4 minutes, until slightly charred.
• Add the 8 oz shrimp and the ½ tbsp fajita seasoning to the skillet. Cook, stirring occasionally, until the shrimp are opaque and just cooked through, about 3–4 minutes. Remove the skillet from the heat and set aside.
• When the squash is done, remove it from the oven and turn the halves flesh-side up. Use a fork to scrape the flesh into spaghetti-like strands, keeping the shell halves intact to use as boats.
• Transfer the scraped squash strands into the skillet with the shrimp and return the skillet to medium heat. Toss everything together until heated through, about 1–2 minutes.
• Divide the shrimp-and-squash mixture evenly between the two squash boats. Sprinkle the tops with the ½ cup shredded cheese.
• Return the stuffed squash to the oven and bake until the cheese melts and the filling is heated through, about 5 minutes. Remove from the oven and serve.