The rich, savory aroma of Cajun spices sizzling in the pan instantly transports me to the vibrant streets of New Orleans, where flavors dance together like a lively jazz band. I recently found myself craving that soul-warming comfort food but wanted to swap out the usual carbs for something a bit lighter. Enter my Spaghetti Squash Jambalaya—a delightful twist on the classic dish that brings a burst of flavor without the heavy feeling afterward.
Picture this: a tender spaghetti squash transformed into delicate strands that cradle succulent shrimp and spicy sausage, all mingling with colorful vegetables in a perfectly seasoned medley. It’s not just a meal; it’s an experience that’s easily made on a weeknight yet impressive enough for dinner parties. With each bite, you get the essence of jambalaya, served in a unique and health-conscious way. If you’re tired of the same old takeout routine or just want to indulge in homemade goodness, this recipe is your ticket to flavorful satisfaction. Let’s dive into this culinary adventure together!
Why is Spaghetti Squash Jambalaya a Must-Try?
Unique Twist: This recipe reimagines a classic by using spaghetti squash instead of traditional rice, offering a healthful and gluten-free alternative.
Burst of Flavor: The combination of Cajun seasoning, shrimp, and sausage creates a dish full of vibrant tastes that will tantalize your taste buds.
Easy Prep: With straightforward steps and minimal chopping, you’ll have this delightful meal on your table in about an hour.
Crowd-Pleaser: Perfect for both casual family dinners and elegant gatherings, it’s a dish that impresses without overwhelming.
Weeknight Convenience: This recipe’s quick cook time makes it ideal for busy evenings when you want a hearty and fulfilling meal without the fuss. Discover more delicious weeknight options with our collection of easy dinner recipes.
Spaghetti Squash Jambalaya Ingredients
• Dive into this hearty dish with fresh and flavorful components!
For the Spaghetti Squash
• 1 spaghetti squash – the star of the dish, providing a unique texture and a healthy base.
• Kosher salt – enhances the flavor of the squash and removes excess moisture.
• 3 tablespoons olive oil, divided – adds richness and helps with roasting the squash perfectly.
For the Sausage and Veggies
• 1 medium onion, diced – adds a sweet and savory base to the sautéed mixture.
• 1 green bell pepper, seeded and diced – contributes a fresh crunch and vibrant color.
• 1 celery rib, diced – brings an aromatic flavor that rounds out the veggie mix.
• 1 (12-ounce) package chicken andouille sausage – offers a spicy kick and protein to the dish.
• 2 garlic cloves, minced – adds a depth of flavor that complements the Cajun spices.
For the Flavor
• 2 teaspoons Cajun seasoning – infuses the dish with bold, zesty flavors typical of traditional jambalaya.
• 1/2 teaspoon Worcestershire sauce – adds a savory note and enhances the overall taste.
• 1 (14-ounce) can petite diced tomatoes, undrained – provides moisture and a touch of acidity that balances the dish.
For the Seafood
• 3/4 pound medium shrimp, peeled and deveined – brings an ocean-fresh sweetness, making this spaghetti squash jambalaya truly delightful.
To Serve
• Hot sauce – for that extra kick, serving spicy or mild based on your spice tolerance.
How to Make Spaghetti Squash Jambalaya
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Preheat your oven to 400°F and line a baking sheet with aluminum foil. Carefully cut off the ends of the spaghetti squash, removing about 3/4-inch, then slice it in half vertically.
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Scoop out the seeds using a knife and/or spoon. Place the squash halves cut side down on the baking sheet. Sprinkle generously with kosher salt and let them sit for 15 minutes.
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Wipe away the excess salt and liquid using paper towels. Drizzle 1 tablespoon of olive oil over the squash, then bake for 35 to 40 minutes until tender. Let cool for 15 minutes, then scrape the insides to create spaghetti-like strands.
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Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion, green bell pepper, and celery, cooking for about 5 minutes, or until softened.
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Add the andouille sausage to the skillet, continuing to cook until it’s lightly browned, allowing the flavors to meld beautifully.
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Stir in the minced garlic, cooking for 1 minute until fragrant, then introduce the Cajun seasoning, Worcestershire sauce, and undrained diced tomatoes to the mix.
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Fold in the peeled and deveined shrimp, cooking until just pink and cooked through, about 3 minutes.
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Combine the spaghetti squash strands into a large bowl, then pour the shrimp mixture over the top. Toss gently to coat, and serve with your favorite hot sauce.
Optional: Garnish with fresh parsley for a touch of color and flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Spaghetti Squash Jambalaya?
Looking to complete your meal experience with delightful accompaniments? Here are some mouthwatering side dishes and drinks that will elevate your spaghetti squash jambalaya feast!
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Garlicky Green Beans: Tender green beans sautéed with garlic add a fresh crunch that balances the richness of the jambalaya.
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Creamy Coleslaw: This tangy, creamy side provides a refreshing contrast to the hearty, flavorful jambalaya while enhancing its Cajun flair.
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Cornbread Muffins: Soft, slightly sweet cornbread muffins are perfect for soaking up the savory juices of the dish and add a comforting touch.
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Mixed Greens Salad: A light salad with a citrus vinaigrette brightens the palate, offering a zesty counterpoint to the robust flavors of the jambalaya.
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Spicy Remoulade: This zesty sauce can elevate shrimp if served alongside, tying in delicious flavors of the dish with a creamy and spicy dip.
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Mango Salsa: A fresh mango salsa brings fruity sweetness and a burst of color, combining wonderfully with the spiciness of the jambalaya.
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Lemonade or Iced Tea: A refreshing glass of homemade lemonade or sweet iced tea will complement the heat and richness of the Jambalaya beautifully.
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Double Chocolate Brownies: End on a sweet note with fudgy brownies, balancing the heat from the spices with rich chocolate decadence.
Spaghetti Squash Jambalaya Variations
Customize your dish with these delightful twists that ensure every bite is as unique as you are!
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Spicy Kick: Add diced jalapeños or a teaspoon of cayenne pepper for that extra zing that will awaken your taste buds.
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Vegetarian Delight: Substitute shrimp and sausage with black beans and bell peppers for a veggie-packed version full of hearty flavor.
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Herb Infusion: Incorporate fresh herbs like parsley or cilantro at the end for a bright finish that elevates the overall taste.
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Creamy Touch: Stir in a splash of coconut milk or cream for a creamy jambalaya that brings a rich, velvety texture.
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Zesty Citrus: Squeeze in fresh lemon or lime juice before serving to add a refreshing citrus note that complements the spices beautifully.
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Smoky Flavor: Use smoked paprika instead of regular Cajun seasoning to impart a delightful smoky taste that will leave everyone wanting more.
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Cheesy Goodness: Sprinkle shredded cheese over the top just before serving for a melty finish that adds both flavor and richness.
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Grain Free: Replace spaghetti squash with cauliflower rice for a low-carb alternative that still has that wonderful jambalaya essence, perfect for those keto evenings.
How to Store and Freeze Spaghetti Squash Jambalaya
Fridge: Store any leftover spaghetti squash jambalaya in an airtight container for up to 3 days. Reheat on the stove or microwave until warmed through to enjoy the flavors again.
Freezer: For longer storage, freeze the jambalaya in portions. Place it in freezer-safe bags or containers, ensuring to remove as much air as possible. It will keep well for up to 3 months.
Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat in the microwave or on the stovetop over low heat, adding a splash of water or broth to maintain moisture.
Serving Ideas: Freshly cooked shrimp does better when added after reheating. If your jambalaya seems dry after freezing, a little extra hot sauce can enhance flavor and moisture!
Make Ahead Options
These Spaghetti Squash Jambalaya components are a breeze to prep ahead, making it perfect for busy weeknights! You can prepare the spaghetti squash up to 24 hours in advance: simply roast it, then store the strands in an airtight container in the refrigerator. Also, the sausage and veggie mixture can be cooked and refrigerated for up to 3 days. When you’re ready to enjoy this delicious dish, heat the mixture on the stovetop and add the shrimp, cooking until pink and cooked through—this keeps everything just as flavorful! By prepping these components ahead of time, you’ll have a delightful and satisfying meal ready to serve with minimal effort.
Tips for the Best Spaghetti Squash Jambalaya
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Choosing Squash: Select a spaghetti squash that feels heavy for its size and has a dull, matte skin. This ensures a flavorful and tender result.
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Don’t Rush Cooling: Let the roasted spaghetti squash cool adequately before shredding. This makes it easier to handle and helps achieve those perfect strands.
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Perfect Sauté: Avoid overcooking the sausage. It should be browned lightly to preserve its juiciness, adding a rich flavor to your spaghetti squash jambalaya.
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Adjust Seasoning: Taste your shrimp mixture before serving; you may want a pinch more Cajun seasoning or a dash of hot sauce for an extra kick.
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Customizable Veggies: Feel free to incorporate other vegetables like zucchini or corn. Just ensure they cook evenly with the other ingredients for a harmonious dish.
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Sauce It Up: If you enjoy a saucier jambalaya, add a splash of broth or additional diced tomatoes to the shrimp mixture before combining with the squash.
Spaghetti Squash Jambalaya Recipe FAQs
What should I look for when choosing a spaghetti squash?
Absolutely! When selecting a spaghetti squash, look for one that feels heavy for its size with a firm, slightly waxy skin. Avoid squash with dark spots or soft patches, as these can indicate over-ripeness or spoilage.
How should I store leftover spaghetti squash jambalaya?
Store your leftover spaghetti squash jambalaya in an airtight container in the fridge for up to 3 days. When reheating, use the stove or microwave until it’s warmed throughout for the best flavor experience!
Can I freeze spaghetti squash jambalaya, and if so, how?
Absolutely! To freeze, portion the jambalaya into freezer-safe bags or containers, making sure to remove as much air as possible. It can be stored for up to 3 months. When ready to eat, thaw it overnight in the fridge, then reheat on the stove over low heat, adding a splash of water or broth to keep it moist.
What if my shrimp is overcooked?
If your shrimp ends up overcooked and rubbery, don’t fret! To salvage the dish, try adding a splash of broth or a squeeze of lemon juice to lighten the flavors and introduce some moisture. Just make sure to keep an eye on cooking times next time!
Are there any dietary considerations for this recipe?
This spaghetti squash jambalaya is gluten-free due to the use of spaghetti squash instead of traditional rice. However, if you have shellfish allergies, feel free to replace the shrimp with chicken or additional sausage. Always check the sausage ingredients for any allergens as well.
How can I customize the vegetables in the jambalaya?
Very! You can easily customize the vegetables in your jambalaya by adding options like sliced zucchini or corn. Just make sure to chop them into similar sizes and add them to the skillet with the onions and peppers to ensure even cooking throughout the dish.
Spaghetti Squash Jambalaya: A Flavorful Twist on Tradition
Ingredients
Equipment
Method
- Preheat your oven to 400°F and line a baking sheet with aluminum foil. Carefully cut off the ends of the spaghetti squash, removing about 3/4-inch, then slice it in half vertically.
- Scoop out the seeds using a knife or spoon. Place the squash halves cut side down on the baking sheet. Sprinkle generously with kosher salt and let them sit for 15 minutes.
- Wipe away the excess salt and liquid using paper towels. Drizzle 1 tablespoon of olive oil over the squash, then bake for 35 to 40 minutes until tender. Let cool for 15 minutes, then scrape the insides to create spaghetti-like strands.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion, green bell pepper, and celery, cooking for about 5 minutes, or until softened.
- Add the andouille sausage to the skillet, continuing to cook until it’s lightly browned.
- Stir in the minced garlic, cooking for 1 minute until fragrant, then introduce the Cajun seasoning, Worcestershire sauce, and undrained diced tomatoes to the mix.
- Fold in the peeled and deveined shrimp, cooking until just pink and cooked through, about 3 minutes.
- Combine the spaghetti squash strands into a large bowl, then pour the shrimp mixture over the top. Toss gently to coat, and serve with your favorite hot sauce.