SPAGHETTI SQUASH JAMBALAYA
Spaghetti
Squash Jambalaya is perhaps one of my favorite low carb recipes. Hot and spicy
with a touch of sweet squash, it's the perfect healthy supper.
INGREDIENTS
- 1 spaghetti squash
- 1 celery rib, diced
- 1 green bell pepper, seeded and diced
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 medium onion, diced
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon Worcestershire sauce
- 1 (14-ounce) can petite diced tomatoes, undrained
- 3/4 pound medium shrimp, peeled and deveined
- Kosher salt
- 1 (12-ounce) package chicken andouille sausage
- hot sauce
INSTRUCTIONS
First, preheat
the oven to 400 degrees. Line a baking sheet with aluminum foil. Cut the ends
of the spaghetti squash. You only need to remove about 3/4 of an inch. Cut the
spaghetti squash in half vertically. (See image above for visual reference.)
Then, use a
knife and / or spoon to remove all the seeds from the center. Place the cut
side down on a prepared baking sheet. Generously sprinkle the top and inside
with kosher salt. Leave to stand for 15 minutes. This will remove some of the
moisture and prevent the squash from being pasty.
After 15
minutes, use paper towels to wipe off the salt and any liquids.
Return the squash
to a baking sheet and drizzle with a tablespoon of oil.
Bake 35 to 40 minutes.
Leave to cool for 15 minutes. Use a knife to cut the skin, then pull the squash
through the threads.
While the
squash cooks, heat the remaining 2 tablespoons of oil in a large skillet. Add
the onion, green pepper and celery and cook over medium-high heat for 5
minutes, stirring occasionally.
Add the
sausage and continue cooking until the sausage is lightly golden.
Add the
garlic and cook for 1 minute.
Add Cajun
seasoning, Worcestershire sauce and diced tomatoes.
Stir in
shrimp and cook until shrimp is cooked through, about 3 minutes.
Place the
spaghetti squash in a large bowl and pour the shrimp mixture on top.
Serve with a
spicy sauce. Happy Cooking Time.
