Shrimp Fajita Stuffed Spaghetti Squash

let's make...

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




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.

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.

Thick Brush Stroke

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