Chicken Fajita Spaghetti Squash bowls are a versatile and easy-to-make fall dish. This recipe uses spaghetti squash baked until tender, topped with skillet-cooked chicken strips, leftover fajita vegetables, and mashed avocado for a wholesome meal.
Preheat oven to 400°F (200°C). If the spaghetti squash is too tough to cut, microwave it for 3 to 4 minutes to soften. Carefully cut the squash in half lengthwise and use a spoon to scoop out the seeds. Spray a baking pan with nonstick spray and place the spaghetti squash halves on it. Bake in the preheated oven for 40 minutes. While the squash bakes, cut the two chicken breasts into strips. Heat avocado oil in a skillet over medium heat. Add the chicken strips to the skillet and cook until fully cooked through, seasoning them with your preferred Primal Palate seasoning. Once the spaghetti squash is done, use a fork to shred the strands from the shell. Serve the shredded spaghetti squash in bowls, topped with the skillet chicken, leftover fajita veggies, and mashed avocado.
