This fajita spaghetti squash is a new favorite of ours.  It is one of our many attempts to reduce low quality carbohydrates in our diet.  Anything with a Mexican or Southwestern flavor is high on my list of favorites anyway, but those same things are commonly filled with lower quality carbohydrates.  Fajitas are usually served with white flour tortillas, but we served the filling over spaghetti squash instead, which has more nutritional value.  The results were quite tasty.

The recipe calls for one chopped jalapeno.  I leave the seeds in because I like a little heat, but you can remove them if you don’t or even leave the jalapeno out all together.  And, as always, please wear gloves when working with hot peppers!