Chicken Fajita Spaghetti Squash Boats

• Gluten free

• Meat

  • 1/2 lb Chicken breasts

• Produce

  • 2 cloves Garlic
  • 1 Onion
  • 1 tbsp Parsley
  • 1 Spaghetti squash
  • 1 Sweet pepper

• Baking & Spices

  • 2 tsp Chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 cup Cheese

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1 spaghetti squash
• 1 cup shredded cheese
• 2 tablespoons oil
• 1 sweet pepper
• 1 onion
• 2 cloves garlic
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1/2 lb chicken breasts
• 1 tablespoon parsley
• Salt and pepper to taste
• 1 medium spaghetti squash
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 1/2 lb chicken breasts, cut into strips
• 1 sweet pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 cup shredded mozzarella cheese
• 1 tablespoon minced fresh parsley

Directions

• Cut spaghetti squash in half and rub inside of each half with 1 tablespoon olive oil and season with salt and pepper. Place on a grease baking sheet. Roast spaghetti squash at 400F 30-35 minutes or until fork tender. Remove from oven and use a fork to shred inside of each boat into spaghetti strands. Set aside.
• In a large skillet over medium-high heat, saute chicken, pepper, onion, and garlic in remaining 1 tablespoon oil until chicken is no longer pink and veggies are tender. Stir in cumin, chili powder, and salt and pepper to taste.
• Fill spaghetti squash boats with chicken mixture and top with cheese. Broil spaghetti squash boats under high heat 2 minutes or until cheese is melted and browned. Remove from oven and sprinkle with fresh parsley. Enjoy!

Nutrition