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Spaghetti Squash Jambalaya

Spaghetti Squash Jambalaya just may be one of my new favorite things. Hot and spicy with a touch of sweetness from the squash, it’s the perfect healthy supper.

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Spaghetti Squash Jambalaya | Good Cheap Eats

Craving something hot and spicy for supper tonight? Don’t want a lot of fuss to make it? Looking for something healthy and good for you? Look no further. This Spaghetti Squash Jambalaya is just the ticket!

This summer my husband and I have been testing out some of our favorite flavors in low-carb form. Dishes like Cheesy Chicken and Peppers and Submarine Salad have graced our table quite a bit this summer. One day, Bryan asked me, “What if you made Jambalaya with spaghetti squash?”

What if….

What if it turned out so yummy you couldn’t stop eating it and your pickiest eater went back for seconds?

That’s the ticket, my friends.

You can serve this spicy chicken and sausage mixture over rice, pasta, or cauliflower rice, but in our testing I preferred it over spaghetti squash. The spices and the sweet play super well together. (Full disclosure: the picky eater did have his on rice.)

Bonus: this dish is perfect for a Whole 30 and it is freezer-friendly!

And yes, I know, this isn’t “traditional jambalaya”. It doesn’t have rice cooked in the liquid. I get that. Humor me. 😉

How I make this good:

Whenever possible I like to cook with plain old ingredients. While the convenience of mixes and canned sauces is nice, I feel better about feeding my family just real food whenever possible. (Go here for some of my reasons on all that.)

For this particular dish, the only “processed” items are the sausage and the tomato sauce. Read labels, read labels, read labels. I like Aidells Chicken and Apple Sausage because there is no added sugar. They are really good in this recipe, despite their slightly sweet (from the apples) bent. The spice counteracts it in a beautiful way.

Tomato sauces often have sugar added to them. The only brand I’ve found that doesn’t is Trader Joe’s. That said, those cans are pretty pricey compared to other brands, so I go back and forth on whether that amount of sugar is a big deal to me or not. If you’re doing a Whole 30, you’ll want to buy a tomato sauce without added sugar.

Spaghetti Squash Jambalaya | Good Cheap Eats

How I make this cheap:

Here are some of the strategies I use to make this recipe more economical:

  • Meal plan around what’s on sale. Don’t decide to make this when chicken is $5/pound (when you have none in the freezer) or squash has a hefty price tag. But, next time you see spaghetti squash on sale, make this!
  • Do a price comparison. I know that Costco is the best place to buy ingredients like bell peppers when there isn’t a great sale elsewhere. I keep track of prices so that I know who has the best deal where.
  • Stock up on ingredients when they are on sale. For instance, when I see a great price on tomato sauce, I buy a lot. The same goes for red bell peppers. Sprouts has had them for 50 cents a piece at different times this summer. I’ve bought 10-12 at a time!
  • Boost the veg to stretch the protein. Protein is usually the most expensive ingredient. If I need to, I often add more veggies to stretch our protein purchase father.

Tools I use to make this recipe easy:

This is a pretty straight-forward dish. You don’t need any fancy equipment. However, having some good basic kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.

This post contains affiliate links. When you make a purchase through those links, I am paid a small amount in advertising fees. Thanks for your support. I really appreciate it.

Spaghetti Squash Jambalaya | Good Cheap Eats

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Comments

  1. That looks delicious. I’m not sure when spaghetti squash is in season in the UK but I’ll have a look tomorrow.

  2. Pamela Schramek says:

    OMG I made this and it was delicious. I had never cooked or eaten spaghetti squash. I cook spiralized zucchini squash often. I love spaghetti squash now. Thanks for the recipe!

  3. How did you cook the spaghetti squash?

  4. Thank you so much! I’m so excited to make this for dinner tonight.

  5. Made this a couple of days ago. Oh. My. Gosh. I typically don’t rant and rave about Paleo recipes, but this was amazing. And I’m from Louisiana – I’m particular about my jambalaya.

    I used rotisserie chicken from the grocery store and the frozen seasoning blend instead of fresh celery and bell peppers. And deer sausage.

    Thank you so so much for this – I will be making this AT LEAST every other week!

  6. I made this for dinner tonight with spaghetti squash. I left out the chicken, used Polska Keilbasa sausage and added a diced jalapeno. We both had seconds. Delicious!!! I will definitely be making the again. Thank you for the recipe!

  7. This was fabulous! We left out the chicken tenders and just used a small pack of Al Fresco chicken sausage. Flavorful and filling. Thanks for a great recipe.

  8. I made this tonight and it was Great! It’s nice to have something flavorful and hearty over spaghetti squash which can be bland to my husband. The seasonings were right on! Thanks for another keeper 🙂

  9. Did you post calories, sodium and contents somewhere?
    I am needing nutrition information for a freezer exchange group I am in and I can’t seem to find it here.

  10. I am from Louisiana and jambalaya is one of my FAVORITE dishes (as well as a main staple down here). I am trying to clean up my diet, so I cannot WAIT to try this!!!

    Also, I just found this website – can’t wait to poke around some more!

  11. how much is a serving? one cup?

    • Based on the amount of protein in the recipe (at least 2 pounds), this should prove to be adequate to serve 6 to 8, depending on how hearty they want their servings.

  12. Nicole Lesko says:

    I made this for one of my meal preps this week.. and WOW!! so delicious! I love the apple flavored sausage to give a sweetness to the spiciness. Thank you for sharing! 🙂

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