1 spaghetti squash, cut in half and seeds removed
1 lb chicken, cut into 1 inch cubes
1 tsp cumin
1 tsp chilli powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt and pepper
1/8 tsp cayenne pepper
3 tbsp olive oil
2 tbsp lime juice
2 bell peppers, sliced 2 inch long
1 sweet onion, sliced 2 inch long
2 cloves garlic, crushed
2-3 rbsp olive oil
1/2 tsp salt and pepper
2/4 cup salsa
1 1/2 cup grated cheddar
Preheat oven to 425F.
Drizzle 1 tbsp olive oil inside spaghetti squash halves, sprinkle with salt and pepper and rub over the entire surface.
Place halves upside down on a aluminum foil covered baking sheet. Bake for about 45 minutes or until softened.
Combine seasonings and toss.with olive oil and lime juice.Add chicken and toss with marinade.
Bring a skillet to medium heat and coat with oil. Cook the bell pepper, onion, garlic, salt and pepper. Cook until softened and caramelized, about 18 minutes.
Bring another skillet to medium heat and coat with oil. Add chicken with a slotted spoon to avoid adding too much marinade. Cook until completely cooked and drain liquid as it cooks.
Combine chicken and veggies in a large bowl and combine with salsa and 1/4 cup of cheese.
Remove squash from oven and split the fajita mixture in both halves. Top with cheese and bake for an additional 5 minutes. Serve with green onion and salsa.