Be sure to pin this recipe for Spaghetti Squash Fajita Bowls! It’s an easy make-ahead dinner the whole family will love. Both vegetarian and gluten-free!
Dinner time has been rough in my household, and it’s not gonna get any easier when school gets back in session. It’s hard enough to get something, anything, on the table – yet alone something healthy that the whole family will enjoy.
Lately, I’ve been either throwing a frozen pizza in the oven in my typical “Oh durn. The kids have to eat again,” moment. But, I’ve been trying to do better. The kids can’t have pizza every night. 🙂
The best strategy I have for getting an actual dinner on the table is to make dinner in advance. When I actually have time to enjoy the process and not feel the pressure of grumbling bellies, crying children, and pressing bedtimes.
This recipe for Spaghetti Squash Fajita Bowls is something that I came up with because it is a breeze to assemble and tastes delicious. Plus, I can mix and match what goes in each “bowl” to suit each diner’s preferences. The recipe I developed is vegetarian, but it can easily be made Paleo, vegan, or with meat. There are no rules.
Except this one: Don’t try and cut the Spaghetti Squash in half before it’s roasted. Unless you feel like losing a finger. It’s so much easier (and way safer) to slice into it after you roast. Trust me.
Spaghetti Squash Fajita Bowls
After the squash is roasted, you’ll add layers of sauteed veggies…
… and seasoned beans.
Top with a layer of cheese and bake until warmed through and golden on top!
Spaghetti Squash Fajita Bowls
Yield 4 servings
Spaghetti Squash plus your favorite Mexican ingredients are combined in this easy and delish Gluten Free and Vegetarian dish!
2 Spaghetti Squash
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 bell peppers, sliced
1 onion, sliced
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon cumin
1 cup of mild salsa
1 1/2 cups of Mexican blend shredded cheese
Salt and Pepper to taste
Optional: Chopped cilantro and Pico de Gallo for garnishes
- Preheat oven to 400 degrees Fahrenheit. Pierce spaghetti squash with a knife, place on a baking sheet, and bake until tender (you'll be able to easily insert a knife), about 30-45 minutes. Allow to cool then cut open from top to bottom and allow to cool a little more so you can handle them. Next, cut out the seeds and discard. Also, shred a thin layer of spaghetti squash strands and transfer to a small bowl. Leave at least 1/2 inch rim of squash to hold the bowls intact.
- While squash is cooking, saute bell peppers and onion over high heat with a splash of olive oil. Once they begin to brown, toss with oregano, salt, and pepper. Saute for one more minute, then transfer to a small bowl. Next add the black beans, kidney beans and salsa to the pan. Add salt, pepper, chili powder and cumin. Heat until warmed through, then transfer to another bowl.
- Begin to layer your fajita bowls. To each spaghetti squash, add a layer of peppers and onions, a layer of the bean mixture, a thin layer of your reserved spaghetti squash, then divide your cheese and spread across the top of each squash.
- Place the squash under the broiler on warm until ingredients are warmed through and cheese is melted. Top with chopped cilantro and serve with Pico de Gallo.