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I’m excited to bring another recipe to the blog today: fajita-style spaghetti squash!
The recipe is really quite simple to make, and it’s delicious as leftovers because it stores so well in the fridge!
Some notes before getting started: spaghetti squashes come in lots of different sizes, so the cooking time will vary depending on the size of yours. I had a super small spaghetti squash (it was only 30 oz / 865 g) so it only took thirty minutes to cook, but most of them take more like 45 minutes. Also, I used avocado for the cooking because it has more heat stability than say olive oil – you could also use butter, ghee, tallow, or coconut oil because those oils are very healthy. They’re natural fats that are full of nutrients rather than the highly processed oils like canola. If you’d like to learn more about this then check out this post!
Also, I know fajitas typically imply sliced steak or chicken, but I use ground beef in the recipe to make it a bit easier. But feel free to use whatever you want!
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PrintFajita-Style Spaghetti Squash
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Lunch, Dinner
- Method: Oven
- Cuisine: Mexican
Ingredients
Avocado oil for cooking
1 spaghetti squash
1 lb ground beef
2 bell peppers
1 medium onion
1 tsp garlic
1 tsp cumin
1 tsp chili powder
1/8–1/4 tsp cayenne, to taste
Salt & pepper to taste
Toppings:
I made my own guacamole with a medium avocado, 1/2 tsp garlic powder, 1/4 tsp onion powder, and 1/2 large juicy lime – I mixed it all together thoroughly then topped the stuffed squash with it (then also put some red pepper flakes on top!).
You could also top it with salsa, hot sauce, or sour cream!
Instructions
- Preheat oven to 400ºF
- Cut spaghetti squash in half and rub the inside with oil, then place face down on a baking sheet
- Cook squash for 30-60 minutes depending on the size. Mine was a small squash (30 oz) so it only took about 30 minutes. But most take closer to 40-55 mins to cook. You’ll know it’s done once you are able to easily scrape the “spaghetti” away from the sides of the skin. The spaghetti will also have some golden brown spots on it. After the squash is done cooking, keep it laying face down (this will keep it hot as you’re preparing the filling)
- Cook the bell peppers and onion with the seasonings and salt/pepper in a pan over medium heat with oil. Cook and stir for about 10 minutes.
- Add the ground beef and cook and stir for another few minutes until done.
- Once the filling is done, turn your spaghetti squash up, put some salt and pepper in it, then add your filling.
- Add desired toppings. Enjoy!
Equipment
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