This Shrimp Fajita Stuffed Spaghetti Squash is a vibrant, lighter take on the classic fajita plate—built inside a roasted spaghetti squash half and filled with smoky shrimp, tender peppers and onions, and a melty blanket of cheese. It’s simple enough for a weeknight but impressive for guests. The flavors are bright, the textures are playful, and cleanup is minimal since the squash acts as a natural serving boat.

Why you’ll love this recipe

All-in-one presentation: each squash half becomes a filled vessel, making it effortless to serve and eat.
Big fajita flavor without heavy carbs: the spaghetti squash strands stand in for tortillas or rice.
Quick to make: from start to finish this comes together in about 45–50 minutes.
Flexible and forgiving: swap bell pepper colors, use different cheese, or double the shrimp to suit your needs.

Ingredients

1 medium spaghetti squash
1 tbsp. olive oil
¼ tsp. salt
⅛ tsp. pepper
8 oz. shrimp, peeled and deveined
1 medium bell pepper, sliced
½ medium red onion, sliced
½ tbsp. Fajita seasoning
½ cup shredded cheese

Prep notes

Preheat your oven and gather a baking sheet, a knife, a spoon for scraping strands, a bowl for tossing the shrimp and vegetables, and a skillet or ovenproof dish for finishing the filling if you prefer stovetop searing before baking. Choose a medium spaghetti squash that feels heavy for its size with a firm rind. The shrimp should be fully peeled and deveined before you begin.

Step-by-step instructions

Preheat the oven to 400°F (204°C). Line a baking sheet with parchment or lightly grease it.
Cut the spaghetti squash in half lengthwise using a sharp knife. Use a spoon to scoop out the seeds and stringy bits from each half, creating two hollowed shells.
Brush the cut sides of the squash with 1 tbsp. olive oil, then sprinkle ¼ tsp. salt and ⅛ tsp. pepper evenly over the flesh. Place the squash cut-side down on the prepared baking sheet and roast in the preheated oven for 30–35 minutes, or until the flesh is tender and pulls away into strands easily with a fork.
While the squash roasts, prepare the filling: in a medium bowl combine the 8 oz. shrimp, sliced 1 medium bell pepper, and sliced ½ medium red onion. Sprinkle ½ tbsp. Fajita seasoning over the shrimp and vegetables and toss until everything is evenly coated.
When the squash has about 10 minutes left to roast, heat a skillet over medium-high heat. Add a small drizzle of olive oil if your skillet needs it. Add the seasoned shrimp, bell pepper, and red onion to the hot skillet. Cook, stirring occasionally, until the shrimp turn pink and opaque and the vegetables are slightly softened, about 4–6 minutes. Remove from heat.
Remove the roasted squash from the oven and flip the halves cut-side up. Using a fork, gently scrape the flesh of each half to create spaghetti-like strands, leaving a thin layer of flesh to support the filling.
Divide the shrimp and pepper mixture evenly between the two squash halves, piling the filling into the cavities. Sprinkle ½ cup shredded cheese evenly over the filled squash halves.
Return the stuffed squash to the oven and bake for an additional 5–8 minutes, or until the cheese is melted and bubbly and the filling is heated through.
Remove from the oven and let rest for a couple of minutes. Serve each squash half hot, optionally garnished with fresh cilantro, lime wedges, or a dollop of yogurt or sour cream if you like.

Serving suggestions

These stuffed squash halves are satisfying on their own but also pair well with a crisp green salad, a squeeze of lime, or pickled onions for an acidic contrast. For extra creaminess, add a spoonful of Greek yogurt or a scatter of avocado slices just before serving.

Make-ahead and storage

You can roast the spaghetti squash up to two days ahead and store it in the refrigerator. Cook the shrimp and vegetables separately and keep them chilled in an airtight container for up to one day. When ready to serve, fill the squash halves and finish in the oven until heated through and the cheese melts. Leftovers keep well in the fridge for 2–3 days; reheat in the oven to maintain texture.

Tips for success

Choose even-sized squash halves so they roast at the same rate.
Don’t overcook the shrimp—watch for them to turn opaque and curl slightly.
If you prefer more char on the peppers and onions, sear them on higher heat briefly before mixing with the shrimp.
Adjust the Fajita seasoning to taste; add a pinch more for bolder heat or a squeeze of lime for brightness.

Why this works

Roasting the spaghetti squash concentrates its natural sweetness while creating a tender, strand-like texture that mimics noodles—perfect for catching savory shrimp and pepper juices. Searing the shrimp and vegetables builds flavor through caramelization, and a finishing bake melts the cheese for a cohesive, satisfying bite.

Nutrition snapshot

This Shrimp Fajita Stuffed Spaghetti Squash delivers protein from the shrimp, vitamins from the bell pepper and onion, and a lower-carbohydrate base from the squash. Exact nutrition depends on the specific ingredients and portion sizes you use.

Final thoughts

Bright, savory, and visually appealing, this Shrimp Fajita Stuffed Spaghetti Squash is a straightforward recipe that lends itself to variation. Swap in different cheeses, add extra veggies, or spice it up with a jalapeño for more kick. It’s a colorful, flavorful way to enjoy shrimp and fajita spices without the usual heavy accompaniments.

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Shrimp Fajita Stuffed Spaghetti Squash

A light, flavorful dinner of roasted spaghetti squash filled with fajita-seasoned shrimp, peppers, onions, and melted cheese.

Prep Time10

Cook Time50

Total Time1

Servings: 2 servings

Ingredients

1 medium spaghetti squash
1 tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper
8 oz shrimp peeled and deveined
1 medium bell pepper sliced
1/2 medium red onion sliced
1/2 tbsp fajita seasoning
1/2 cup shredded cheese

Instructions

Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Brush the cut flesh of each squash half with about 1 teaspoon of olive oil and season evenly with the salt and pepper.
Place the squash halves flesh-side down on a baking sheet and roast until the edges begin to brown and the flesh is tender, about 45 minutes.
About 10 minutes before the squash finishes roasting, heat the remaining olive oil in a large non-stick skillet over high heat.
Add the sliced bell pepper and sliced red onion to the hot skillet and cook, stirring, for 3–4 minutes until slightly charred and softened.
Add the shrimp and the fajita seasoning to the skillet and cook, stirring occasionally, until the shrimp turn pink and are opaque, about 3–4 minutes; then remove from heat.
When the squash is done, remove it from the oven and use a fork to scrape the flesh into spaghetti-like strands.
Transfer the scraped squash strands into the skillet with the cooked shrimp and vegetables and toss to combine evenly.
Divide the shrimp and squash mixture between the two squash shells, top each with shredded cheese, and return to the oven for about 5 minutes until the cheese melts and everything is heated through.
Remove from the oven and serve immediately.