Bright, cozy, and super satisfying, this Shrimp Fajita Stuffed Spaghetti Squash is a weeknight hero that feels like weekend food. Sweet roasted spaghetti squash strands cradle juicy, spiced shrimp and tender sautéed bell pepper and red onion, finished with melty cheese for a simple, hands-on meal that’s packed with flavor and texture.

Why you’ll love this recipe

This Shrimp Fajita Stuffed Spaghetti Squash checks a lot of boxes: it’s low-effort, visually impressive, and full of bold fajita-style flavors. The squash acts as an edible bowl so there’s minimal cleanup, and the whole thing comes together in under an hour. Plus, it’s naturally gluten-free and centered on whole foods—perfect for anyone craving a lighter, vegetable-forward dinner that still satisfies.

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

Make-ahead and tips

Roast the spaghetti squash up to 2 days in advance and store in the fridge. Reheat slightly before stuffing and serving.
Use your favorite fajita seasoning blend or make a quick mix of chili powder, paprika, cumin, garlic powder, onion powder, and a pinch of oregano.
For extra color and crunch, serve with lime wedges and chopped fresh cilantro or a dollop of plain yogurt.

Equipment

Baking sheet
Sharp knife and spoon
Large skillet
Measuring spoons and cup

Step-by-step Instructions

Follow these clear, ordered steps to turn the ingredient list into a finished Shrimp Fajita Stuffed Spaghetti Squash dish. The directions match the ingredient amounts above and keep the same general sequence from prepping and roasting the squash, to cooking the shrimp and vegetables, and finally assembling and melting the cheese.

Preheat the oven to 400°F (200°C).
Slice the 1 medium spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy center.
Drizzle the cut sides of the squash with 1 tbsp. olive oil, then sprinkle each half with ¼ tsp. salt and ⅛ tsp. pepper. Place the halves cut-side down on a baking sheet.
Roast the squash in the preheated oven for about 35–45 minutes, until the flesh is tender and pulls away from the skin in spaghetti-like strands. Remove from the oven and let cool slightly so you can handle it.
While the squash roasts, prepare the filling: pat the 8 oz. shrimp dry with paper towels. If the shrimp are not already peeled and deveined, remove shells and veins now. Season the shrimp lightly with a pinch of salt and the ½ tbsp. Fajita seasoning so the spices cling to the shrimp.
Heat a large skillet over medium-high heat. Add a small splash of olive oil if the pan is dry. Add the seasoned shrimp and cook for 1–2 minutes per side, until they turn pink and are just opaque. Transfer cooked shrimp to a plate and keep warm.
In the same skillet, add the sliced 1 medium bell pepper and ½ medium red onion. Sauté for 4–6 minutes over medium heat, stirring occasionally, until the vegetables are tender-crisp and slightly caramelized. If needed, add a splash of water to loosen any browned bits from the pan.
Return the cooked shrimp to the skillet with the sautéed vegetables. Toss gently to combine and heat through for about 30 seconds to 1 minute. Taste and adjust seasoning with a pinch more fajita seasoning or salt if desired.
Using a fork, scrape the roasted spaghetti squash flesh to create long strands. Divide the spaghetti squash strands evenly between the two squash shells, mounding slightly in the center to make room for the filling.
Spoon the shrimp and pepper-onion mixture into each filled spaghetti squash shell, distributing the shrimp and vegetables evenly.
Sprinkle ½ cup shredded cheese evenly over the top of the stuffed squash halves. Return the filled squash to the oven on the baking sheet and bake for 5–8 minutes, or until the cheese melts and becomes lightly golden.
Remove from the oven and let rest for 2–3 minutes. Serve the Shrimp Fajita Stuffed Spaghetti Squash directly from the shells, garnish with lime wedges, chopped cilantro, or a spoonful of plain yogurt if desired.

Serving ideas

This Shrimp Fajita Stuffed Spaghetti Squash pairs beautifully with a simple side salad or warm tortillas for scooping. For extra brightness, squeeze fresh lime over the top and add sliced avocado. Leftovers keep well sealed in the refrigerator for up to 2 days — reheat gently in a skillet or oven so the shrimp stays tender.

Flavor notes and substitutions

If you prefer milder heat, reduce the fajita seasoning to ¼ tbsp. or omit any spicy components from your blend.
Swap the shredded cheese for a dairy-free alternative if desired, keeping the amount the same.
You can swap the shrimp for firm white fish or cubed firm tofu if you’d like a different protein while keeping the rest of the recipe unchanged.

Final thoughts

This Shrimp Fajita Stuffed Spaghetti Squash is a fuss-free way to bring bold fajita flavors to the table with minimal cleanup and a delightful presentation. The roasted squash offers a naturally sweet, tender base while the shrimp and sautéed peppers deliver the classic sizzle and spice of a fajita in every bite. It’s a satisfying dish that’s both comforting and fresh—perfect for dinner any night of the week.

Shrimp Fajita Stuffed Spaghetti Squash

A light, flavorful weeknight meal of roasted spaghetti squash filled with sautéed shrimp, peppers, onions, and melted cheese.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings: 2 servings

Ingredients Equipment Method Notes

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 any color, sliced
1/2 medium red onion sliced
1/2 tbsp fajita seasoning
1/2 cup shredded cheese

Equipment

Sharp Knife
Spoon
Baking Sheet
large nonstick skillet
Fork
mixing spatula

Method

Preheat the oven to 400°F (200°C). Slice the spaghetti squash lengthwise and scoop out the seeds with a spoon.
Brush the cut surfaces of each squash half with about 1 teaspoon of the olive oil and season evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Place the squash halves flesh-side down on a baking sheet and roast until the edges are lightly browned and the flesh is tender, about 45 minutes.
About 10 minutes before the squash is done, heat the remaining olive oil in a large nonstick skillet over high heat.
Add the sliced bell pepper and sliced red onion and stir-fry for 3–4 minutes until slightly charred and softened.
Add the shrimp and 1/2 tablespoon fajita seasoning to the skillet and cook, stirring, until the shrimp are just opaque and cooked through, about 3–4 minutes; remove from heat.
When the squash is roasted, remove from the oven and use a fork to scrape the flesh into spaghetti-like strands directly in the squash halves or into a bowl.
Toss the squash strands with the cooked shrimp and vegetables in the skillet (or combine in a bowl) until well mixed.
Divide the shrimp and squash mixture evenly between the two squash halves, sprinkle 1/2 cup shredded cheese over the top, and return to the oven for about 5 minutes until the cheese melts.
Remove from the oven and serve warm.

Notes

Choose prepared shrimp for convenience if desired.
Cook shrimp until just pink and opaque to avoid toughness.
Slice peppers and onions lengthwise for easier mixing with spaghetti squash strands.
Use a fork to scrape the squash into strands for best texture.