Sizzling Beef Fajitas with Spaghetti Squash & Cherry Side

Sizzling Beef Fajitas with Spaghetti Squash & Cherry Side

Sizzling Beef Fajitas with Spaghetti Squash & Cherry Side

Prep Time: 10 min

Cook Time: 15 min

ChiroThin Losing Phase Approved — All ingredients verified against the approved food list.

Ingredients

Protein

• 4 oz sirloin strip steak, sliced into thin strips

Required Vegetable (4 oz)

• 4 oz spaghetti squash (pre-roasted or microwaved and shredded)

Fruit (4 oz — on the side)

• 4 oz fresh cherries

Free Vegetables (do not count toward 4 oz vegetable)

• Sliced bell peppers (mixed colors)

• Sliced white onion

• Sliced jalapeño

• Romaine lettuce leaves (for wrapping)

• "No sugar added" pico de gallo

Seasonings

• 1 tsp fajita seasoning (0-calorie preferred)

• ½ tsp cumin

• ½ tsp chili powder

• ½ tsp garlic powder

• ½ tsp smoked paprika

• Squeeze of fresh lime juice

• Pink Himalayan salt to taste

• 0-calorie cooking spray

Instructions

1. Prep the spaghetti squash. If not pre-cooked, microwave a halved and seeded spaghetti squash cut-side down for 8–10 minutes until tender. Scrape out 4 oz of strands with a fork. (Tip: batch-cook squash on the weekend for quick weeknight meals.)

2. Season the steak. Toss sirloin strips with fajita seasoning, cumin, chili powder, garlic powder, smoked paprika, and salt.

3. Cook the fajita veggies. Spray a large skillet with 0-calorie cooking spray over high heat. Add sliced bell peppers and onion. Cook 3–4 minutes until charred and slightly softened. Remove and set aside.

4. Sear the steak. In the same skillet, re-spray and add steak strips in a single layer. Cook 2–3 minutes per side until seared and cooked through. Squeeze lime juice over the top. Toss with the peppers and onions.

5. Plate. Serve fajita steak and veggies over spaghetti squash strands. Top with pico de gallo, jalapeño, and a squeeze of lime. Use romaine leaves for wrapping if desired. Fresh cherries on the side.

Notes

• Classic Tex-Mex fajita flavor — the sear on the steak and charred peppers bring that sizzling-platter restaurant vibe.

• Bell peppers, onion, jalapeño, romaine, and pico de gallo are all free vegetables and don't count toward the 4 oz requirement.

• Spaghetti squash acts as a great base — it soaks up all those fajita juices.

• Meal-prep tip — pre-cook spaghetti squash on the weekend. Fajita steak and veggies reheat beautifully in a hot skillet..

Beef Fajitas with Spaghetti Squash