spaghetti squash jambalaya
I'll admit I was skeptical at first...a jambalaya recipe that is actually Whole 30 compliant? Can't be good. And I was totally wrong. If you can trick yourself into thinking the spaghetti squash is just as good as rice (which I have become very good at), then this recipe will definitely have you coming back for more. I added zucchini to get more veggies in, but honestly, you could add any kind of veggies you like to help bulk it up and get more servings out of it.
Spaghetti Squash Jambalaya
- 3 chicken thighs or breasts
- 2 teaspoons olive oil
- 5 chicken sausages, sliced
- 1 white onion, chopped
- 6 celery stalks, chopped
- 1 yellow pepper, chopped
- 1 orange pepper, chopped
- 2 zucchini, chopped (optional)
- 2 teaspoons minced garlic
- 15 oz can tomato sauce (check for Whole 30 compliant ingredients)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- salt and pepper
- cooked spaghetti squash
Heat oil in a pan and cook chicken until internal temperature reaches 165 degrees. Remove chicken and place on a cutting board to cool. Put spaghetti squash (split in half) in a microwave safe dish with 1/2 inch water at the bottom and microwave for 12-15 minutes, until squash is easily pulled away with a fork. Discard seeds after cooked. Add chopped vegetables and garlic to chicken drippings. Cook for 5 minutes, then add chopped chicken sausage and cook for 5 more minutes. Add spices and tomato sauce. Bring to a simmer and let cook for 5 more minutes. Add chopped chicken and salt and pepper to taste. Serve over spaghetti squash.
