Spaghetti Squash Jambalaya is a low carb and healthy way to get your jambalaya fix. Using spaghetti squash instead of rice makes it a healthier meal without sacrifing any of the flavor. Tomatoes, onions, green bell peppers, celery, Cajun seasoning, Andouille sausage, and shrimp give this jambalaya all the flavor it needs. This hot and spicy meal is sure to be a family favorite.
Spaghetti Squash Jambalaya is so easy to make! The hardest part is cutting the spaghetti squash in half. No easy task!
I tried a great tip which I learned from PassThePlants.com which is to cut the spaghetti squash in half across its width instead of lengthwise.
Why? You get much longer strands of squash that way making it much more spaghetti-like!
To prevent mushy spaghetti squash, sprinkle it liberally with salt and let it sit for 15 minutes. Just before placing it in the oven, use a paper towel to wipe the salt and moisture away. There will still be some salt on it but it will be the perfect amount to season the squash.
The spaghetti squash gets roasted in the oven and then mixed with all the other ingredients just before serving. So it’s not exactly like jambalaya, but the flavor is very similar.
To spice it up, I like to sprinkle it with the new Scorpion TABASCO Sauce. It is spicy!!!! And only available on their website. Have you tied it?
To keep your entire meal low carb, serve this Spaghetti Squash Jambalaya with some low carb Cloud Bread.
Spaghetti Squash Jambalaya is a low carb and healthy way to get your jambalaya fix. Using spaghetti squash instead of rice makes it a healthier meal without sacrifing any of the flavor.
- 1 spaghetti squash
- Kosher salt
- 3 tablespoons olive oil, divided
- 1 medium onion, diced
- 1 green bell pepper, seeded and diced
- 1 celery rib, diced
- 1 (12-ounce) package chicken andouille sausage
- 2 garlic cloves, minced
- 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
- hot sauce
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Cut the ends of the spaghetti squash off. You only need to remove about 3/4-inch. Cut spaghetti squash in half vertically. (See picture above for a visual reference.)
Use a knife and/or a spoon to scoop all the seeds out from the center. Place cut side down on prepared baking sheet. Sprinkle the tops and insides liberally with kosher salt. Let sit 15 minutes. This will remove some of the moisture and prevent the squash from being mushy.
After 15 minutes, use paper towels to wipe away the salt and any liquid. Place squash back on baking sheet and drizzle with 1 tablespoon oil. Bake for 35 to 4o minutes. Let cool 15 minutes. Use a knife to cut away the skin and then pull the squash into threads.
While squash is cooking, heat remaining 2 tablespoons oil in a large skillet. Add onion, green pepper, and celery and cook over medium-high heat for 5 minutes, stirring occasionally.
Add sausage and continue to cook until sausage is lightly browned.
Add garlic and cook 1 minute.
Add Cajun seasoning, Worcestershire sauce, and diced tomatoes.
Stir in shrimp and cook until shrimp is cooked through, about 3 minutes.
Place spaghetti squash in a large bowl and pour shrimp mixture on top.
Serve with hot sauce.
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