This Shrimp Fajita Stuffed Spaghetti Squash is the perfect combination of vegetables, shrimp, and spices. This tasty dish is a healthy, low-carb way to enjoy your favorite fajita flavors.
This Shrimp Fajita Stuffed Spaghetti Squash is so good and I can’t wait to share it with you. This recipe combines all the flavor of fajitas with plump shrimp and delicious spaghetti squash. It’s low-carb, gluten-free, versatile, and tastes good with so many other dishes. You’re going to love it.
This is a really healthy way to enjoy Shrimp Fajitas. While you could make this as a filling for tortillas, it tastes great all on its own. You can skip the carbs and enjoy this flavorful dish as is, or with a few toppings. The spaghetti squash absorbs the fajita seasoning and its texture and shape are similar enough to pasta that you’ll find this meal satisfying and comforting. Let’s talk about what you’ll be using to make it.
Video Tutorial
Main Ingredients
- Spaghetti Squash.
- Olive Oil, Salt, and Pepper. To season the spaghetti squash.
- Shrimp.
- Bell Pepper. Any color you like.
- Onion. Red, white, or yellow.
- Fajita Seasoning. I buy this one.
- Cheese. Any cheese you like. I used mozzarella here.
How to make it
1. Cut the squash in half lengthwise with a sharp knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of olive oil and season with salt and pepper. Put the halves flesh-side down on a baking sheet and bake at 400°F until the edges just turn brown, about 45 minutes.
2. About 10 minutes before the spaghetti squash is fully cooked, make the fajita shrimp. In a large non-stick skillet, stir-fry the bell pepper and onion in olive oil for about 3-4 minutes over high heat, until slightly charred.
3. Add the shrimp and fajita seasoning. Keep cooking until the shrimp are just cooked through (about 3-4 minutes). Set it aside and get back to the spaghetti squash.
4. When the spaghetti squash is baked, remove it from the oven and separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands into the skillet with the shrimp and mix well.
5. Divide the fajita shrimp between the spaghetti squash boats and top with cheese. Return it to the oven for about 5 minutes, until the cheese has melted and the dish is heated nicely. Garnish with chopped cilantro or parsley. Serve.
Tips for the best Shrimp Fajita Stuffed Spaghetti Squash
- Choose prepared shrimp. Save yourself time and effort by purchasing shrimp that is already peeled, deveined, and with the tail off.
- Cook the shrimp just enough. To avoid rubbery, overcooked shrimp, cook them until they have just turned pink and opaque. This is because they will continue to cook when mixed with the hot squash.
- Cut the pepper and onions into strips. Slicing the vegetables lengthwise will make them easier to mix in with the similar shape of the spaghetti squash, giving every bite a little of everything.
- Use a fork to scrape out the spaghetti squash. This is the easiest way to pull out the squash while maintaining those spaghetti-like strands. They should be easy to remove with this method.
Variations to this Recipe
- Add other vegetables. If you like, you can add or substitute the fajita vegetables if they aren’t your favorite. Mushrooms, spinach, jalapenos, and others work as well.
- Substitute another protein. If you can’t use shrimp, you could also make this dish with diced chicken, tofu, or beef.
- Add fresh herbs. Cilantro and parsley are delicious in this Shrimp Fajita Stuffed Spaghetti Squash. You could also add oregano or thyme.
- Make it vegan. Substitute a plant-based protein and cheese to make this recipe vegan-friendly.
How to Store and Reheat it
Store any leftovers you might have of this Shrimp Fajita Stuffed Spaghetti Squash in an airtight container in the refrigerator for up to 4 days. To reheat it, place it in the microwave or in the oven for a couple of minutes or heat it in the oven until warmed through.
What to Serve this with
- With Toppings. Serve it in the spaghetti squash boat with sour cream, pico de gallo, guacamole, and salsa. Or just enjoy it as is.
- In a tortilla. Scoop out the squash boat into a corn or flour tortilla to create a more filling meal of tacos or burritos. Add toppings and serve.
- With a salad. Start off with a refreshing salad to complement these flavors, like Tex Mex Quinoa Salad or Creamy Cucumber Salad.
- With sides. Serve this recipe with Cilantro Lime Rice and Black Beans, Roasted Baby Potatoes, or Onion Fritters.
This Shrimp Fajita Stuffed Spaghetti Squash is so satisfying, flavorful, and simple. It's going to make the perfect addition to your dinner table.
You may also try these tasty seafood recipes:
- Creamy Spaghetti Squash with Shrimp
- Shrimp Fettuccine
- Crunchy Baked Shrimp
- Ahi Tuna Steak Recipe
- Spinach Stuffed Flounder
Shrimp Fajita Stuffed Spaghetti Squash
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash
- 1 tbsp. olive oil
- ¼ tsp. salt
- ⅛ tsp. pepper
For the Shrimp Fajita Stuffing
- 8 oz. shrimp, peeled and deveined
- 1 medium bell pepper, sliced
- ½ medium red onion, sliced
- ½ tbsp. Fajita seasoning
- ½ cup shredded cheese
Instructions
- Cut the squash in half lengthwise with a sharp knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of olive oil and season with salt and pepper. Put the halves flesh-side down on a baking sheet and bake at 400°F until the edges just turn brown, about 45 minutes.
- About 10 minutes before the spaghetti squash is fully cooked, make the fajita shrimp. In a large non-stick skillet, stir-fry the bell pepper and onion in olive oil for about 3-4 minutes over high heat, until slightly charred.
- Add the shrimp and fajita seasoning. Keep cooking until the shrimp are just cooked through (about 3-4 minutes). Set it aside and get back to the spaghetti squash.
- When the spaghetti squash is baked, remove it from the oven and separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands into the skillet with the shrimp and mix well.
- Divide the fajita shrimp between the spaghetti squash boats and top with cheese. Return it to the oven for about 5 minutes, until the cheese has melted and the dish is heated nicely. Garnish with chopped cilantro or parsley. Serve.
Notes
Tips for the best Shrimp Fajita Stuffed Spaghetti Squash
- Choose prepared shrimp. Save yourself time and effort by purchasing shrimp that is already peeled, deveined, and with the tail off.
- Cook the shrimp just enough. To avoid rubbery, overcooked shrimp, cook them until they have just turned pink and opaque. This is because they will continue to cook when mixed with the hot squash.
- Cut the pepper and onions into strips. Slicing the vegetables lengthwise will make them easier to mix in with the similar shape of the spaghetti squash, giving every bite a little of everything.
- Use a fork to scrape out the spaghetti squash. This is the easiest way to pull out the squash while maintaining those spaghetti-like strands. They should be easy to remove with this method.
Leanne Fallon says
Wondering why is there 43 carbs ?
Tania Sheff says
Hi Leanne! I am not sure. I simply put all of the ingredients into an embedded nutrition calculator and it does the job. You can double-check the results with a different nutrition calculator, such as My Fitness Pal.