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5 from 3 votes

Shrimp Fajita Stuffed Spaghetti Squash

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: spaghetti squash recipe
Servings: 2 servings
Calories: 420kcal
Author: Tania Sheff

Ingredients

For the Spaghetti Squash

  • 1 medium spaghetti squash
  • 1 tbsp. olive oil
  • ¼ tsp. salt
  • 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.

Video

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.

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 for a couple of minutes or heat it in the oven until warmed through.

Nutrition

Calories: 420kcal | Carbohydrates: 43g | Protein: 26g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1203mg | Potassium: 913mg | Fiber: 10g | Sugar: 18g | Vitamin A: 3934IU | Vitamin C: 88mg | Calcium: 338mg | Iron: 3mg