Zesty Fajita Squash Boats

Zesty Fajita Squash Boats
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 2 boats
Prep time:
Cook time:
Total time:
 
You won't be able to get enough of these mouth-watering fajita boats! They are packed with zesty and smoky Mexican flavors, topped with my Creamy Avocado Cilantro sauce! Add toppings of your choice for the ultimate fajita boats, delicioso!
Ingredients
  • 1 tbsp oil - divided (I use avocado oil)
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp garlic powder
  • 3 cloves fresh garlic
  • ¼ tsp red chili flakes
  • 2 small skinless chicken breasts or 1 large - cut into thin strips
  • 1 tbsp lime juice
  • ½ tsp lime zest
  • 1 large spaghetti squash
  • ¼ medium yellow sweet onion - sliced into strips
  • 1 large portabello mushroom - sliced into strips
  • ¼ sweet red bell pepper - sliced into strips
  • ¼ green bell pepper - sliced into strips
  • 1 tbsp fresh jalapeno - diced
  • 2 heaping tbsp lite feta cheese
  • Spice Mix:
  • 1.5 tsp chili powder
  • 1 tsp paprika (i use sweet smoked paprika)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cane sugar (i use coconut cane sugar)
  • ¾ tsp salt
  • ½ tsp cumin powder
  • ¼ tsp chipotle powder (this is what gives it the amazing smokiness, don't substitute!)
  • ¼ tsp pepper
  • Creamy Cilantro Avocado Drizzle:
  • ½ avocado
  • 3 tbsp cold water
  • 2 tbsp plain greek yogurt
  • 2 tbsp milk (I use unsweetened cashew milk)
  • 1 tbsp cilantro chopped
  • 1 tbsp lime juice
  • ½ tsp fresh diced garlic
  • ¼ tsp chili powder
  • pinch of salt & pepper to taste
Instructions
  1. Turn oven to 425 degrees Fahrenheit.
  2. Line baking sheet with parchment paper.
  3. Cut squash in half lengthwise.
  4. Remove inner seeds/string using a large spoon.
  5. Take half of your oil and oil each squash lightly, sprinkle with salt, pepper and garlic powder.
  6. Place squash face down on a baking sheet and roast for 35-40 minutes (it will depend on the size).
  7. While your squash is roasting make the rest of the recipe!
  8. Mix all your spices into a small bowl to have ready.
  9. Heat oil in a skillet over medium heat.
  10. Add onion, garlic, chili flakes to heated pan and allow to onions slightly soften - approximately 5 minutes.
  11. Add your chicken, lime juice, lime zest, and half of your spice mixture.
  12. Mix well and allow to saute for approximately 10 minutes, until chicken almost cooked through.
  13. Add the rest of your vegetables to the pan with the rest of your spice mix (save 1 tsp of mix.)
  14. Saute for 10-15 minutes until vegetables softened & spices aromatic, you may need to add a little bit of water to your pan while it cooks down.
  15. Your squash should be done roasting, remove from oven and you will know it is done when you can take a fork and easily fluff spaghetti squash off the sides.
  16. Loosen spaghetti squash off sides with a fork then flatten out a little so your fajita mixture can go in.
  17. Sprinkle the remainder of your spice mix on your spaghetti squash prior to filling with your fajita mix.
  18. Fill each boat with your fajita mixture and top of with feta.
  19. Put your stuffed boats back in the oven for 10 minutes - just enough for the cheese to melt.
  20. While your boats finish in the oven make your sauce.
  21. Add all sauce ingredients to a blender and blend until creamy - taste and add any flavor/spice you think you need more of.
  22. Remove boats from the oven, top off with preferred fajita toppings & drizzle that sauce away!
  23. Put on your sombrero and chow down!
Nutrition Information
Serving size: 1 boat Calories: 340 Fat: 9g Saturated fat: 3g Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 25g Sugar: 13g Sodium: 911mg Fiber: 3g Protein: 53g Cholesterol: 147mg

 

2 Comments

  1. My husband and I just finished eating this amazing dish. My husband kept raving about how this dish was restaurant quality and one of the best dishes I or he has ever made…and I agree!:) it is absolutely scrumptious and so filling! I can’t believe that it’s less than 400 calories! Thank you a pinch of nurse for this incredible recipe! I can’t wait to get a recipe book to just put your recipes in it! ❤️

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: