Spaghetti Squash Jambalaya just may be one of my favorite low carb recipes. Hot and spicy with a touch of sweetness from the squash, it’s the perfect healthy supper.
1Spaghetti Squashcooked (You can also serve it on rice, pasta, or cauliflower)
Instructions
Season the chicken tenders to taste with salt and pepper. In a large skillet over medium heat, heat the oil until shimmering. Add the chicken pieces and cook just until no longer pink in the center. Remove to a cutting board.
Add the peppers, onion, celery, and garlic to the drippings in the pan and cook, stirring, for about five minutes. Add the sausage and cook, stirring, until the vegetables are tender and the sausages are browned.
Add the tomato sauce, paprika, thyme, oregano, cayenne, and red pepper flakes to the skillet. Stir to combine and bring to a simmer.
Meanwhile, slice the chicken tenders into bite-sized pieces. Add these back to the pan and warm in the sauce.
Adjust seasonings and serve the sauce over hot cooked spaghetti squash or other favorite base.
Video
Notes
To freeze, cool the prepared meat sauce completely before storing in an airtight container in the freezer. Thaw and reheat to serve.