Spaghetti Squash Jambalaya
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.
Servings: 6
Calories: 356kcal
Ingredients
- 1 lb chicken tenders
- salt
- black pepper
- 2 tablespoon olive oil
- 1 green bell pepper for 1 cup chopped
- 1 onion chopped
- 2 rib celery for ½ cup chopped
- 1 clove garlic minced
- 5 smoked sausages sliced
- 15 oz tomato sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon red pepper flakes
For serving
- 1 Spaghetti Squash cooked (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
Serving Suggestions: I consider this a one-dish dinner, served with spaghetti squash. A green salad is a nice side dish if you want something more.
How to Make a Meal Prep: This low carb jambalaya makes a great easy lunch! Divide it into meal prep containers, refrigerate, and reheat before serving.
Make a Plan for Leftovers: Leftover jambalaya is good for up to 4 days in the fridge. If you store leftovers in clear air-tight containers you’re more likely to notice them and make sure they get eaten.
Freeze Extras for Later: To freeze: chill the meat sauce completely before storing in airtight containers in the freezer for up to 2 months. Add cooked squash right before serving.
Nutrition
Calories: 356kcal | Carbohydrates: 22g | Protein: 29g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 1221mg | Potassium: 799mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1125IU | Vitamin C: 32.6mg | Calcium: 70mg | Iron: 2.6mg