Easy and healthy Chicken Fajita Stuffed Summer Squash is made with a mix of ground chicken, bells peppers, and onions stuffed into yellow squash, topped with cheese, and baked until soft. Both grown-ups and kids love this easy meal!
It’s probably completely the wrong time of year to be sharing a summer squash recipe. To be honest, though, I always called these squash yellow squash, not summer squash, so a healthy yellow squash recipe is fine for this time of year. Am I right?
Part of the reason I wanted to share this ground chicken stuffed squash recipe right now is that in the process of updating my nutritional cards on all my recipes from the past five years, I’ve realized this blog really needs a diet. By that I mean more healthy recipes. I’m going to work on that over the coming weeks.
Chicken Fajita Stuffed Summer Squash
You can use ground chicken, shredded chicken, or turkey in this baked stuffed yellow squash. I chose to use ground chicken because I didn’t have any leftover chicken, and it’s easier than cooking and shredding chicken. I also use store bought fajita seasoning in this Chicken Fajita Stuffed Summer Squash recipe, making it easy and quick to make for a weeknight dinner.
This is my first recipe using summer squash, but if you are looking for more squash recipes, a few of my favorites include Bacon Mozzarella and Tomato Zucchini Boats, Slow Cooker Acorn Squash and Apple Soup, and my favorite type of squash, all of my pumpkin recipes.
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Chicken Fajita Stuffed Summer Squash
Ingredients
- 4 summer squash (yellow squash)
- 1 pound lean ground chicken
- 1 cup finely chopped bell pepper (any color)
- 1 cup finely chopped yellow onion
- 1 cup shredded Mexican cheese blend
- 1 ounce fajita seasoning
- 1/2 cup water
- 2 tablespoons avocado oil (or canola oil)
Instructions
- Slice the summer squashes in half lengthwise. Carefully scoop out the seeds and middle of each half.
- Add the avocado oil to a frying pan over medium-high heat. Add the ground chicken, chopped bell pepper, and onions. Cook, breaking it up into small pieces, until no longer pink. Drain the grease, reduce the heat to low and add the fajita seasoning and water. Simmer for about 4 minutes.
- Preheat the oven to 400 degrees F. Place the squash in a large baking pan. Fill each summer squash half with the fajita mixture. Top with the shredded cheese. Cover the pan with aluminum foil.
- Bake in the preheated oven for 30 minutes, or until the squash halves are soft.
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