Simple and healthy fajita spaghetti squash boats stuffed with spiced ground beef, bell peppers, and onions – Whole30 compliant, paleo, dairy free, and naturally gluten free!
- 1 3-4 pound spaghetti squash
- Olive oil
- Salt and pepper
- 3 bell peppers
- 1 large white onion
- 1 pound ground beef
- 1 teaspoon salt, plus extra for sprinkling
- 1 teaspoon dried oregano
- 1 Tablespoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Toppings: guacamole, cilantro, cheese, Greek yogurt, jalapenos
- Preheat oven to 400 degrees F.
- Line a baking sheet with aluminum foil. Spray with olive oil. Cut spaghetti squash in half lengthwise and remove seeds. Spray with olive oil spray and sprinkle with salt and pepper.
- Place squash cut side down and roast for 45 minutes to one hour, depending on the size of your squash. Check for doneness starting at 45 minutes.
- While the squash roast, prepare your vegetables: seed and slice bell peppers and slice onions into large rounds and cut in half.
- Heat a large skillet (I use my 12 inch Lodge cast iron) over medium high heat until almost smoking. Drizzle 1 Tablespoon olive oil in pan. Add peppers in a single layer and do not touch. You want the peppers to get a nice char. This will take a few minutes. After the char begins to form, add the onions and sprinkle with a little salt. Mix the onions and the pepper; continue to saute the vegetables, stirring every few minutes, until soft.
- Remove peppers and onions and bring skillet back up to almost smoking. Add another drizzle of olive oil and ground beef. While the beef is cooking, add all of the spices and cook until no longer pink.
- Add the pepper mixture back in to the skillet, stirring to combine. Keep mixture warm until squash is done.
- When the squash is done roasting (you should be able to push the skin with your finger and it will be soft), cut each half in half and stuff with the fajita mixture.
- Add your toppings of choice and dig in!
Keywords: whole30, easy dinner, fajita, spaghetti squash