Spaghetti Squash Jambalaya

SPAGHETTI SQUASH JAMBALAYA

This lightly spicy jambalaya dish is rich in flavor, but mild enough for timid taste buds. Enjoy it tossed or pour the sauce over the “noodles” for a deconstructed experience. Photo: Andrew Grinton 

Makes: 4 servings
Free of: gluten and all top allergens

Planning a Thanksgiving feast? Take a look at our selection of 50 allergy-friendly, gluten-free recipes perfect for the holidays!

Ingredients

  • 2 lbs (1 large) spaghetti squash, halved lengthwise and seeded
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 black pepper
  • 1/2 lb thick-sliced bacon, diced
  • 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 1/2 cup diced celery
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp crushed red pepper flakes
  • 1 lb cooked allergy-friendly sausage, chopped (optional)
  • 1 can (15 oz) diced tomatoes

Instructions

  1. Preheat oven to 400° F. Rub inside of squash with oil and season with salt and pepper. Place halves cut side down in a large baking dish. Bake for 30-35 minutes or until tender. Let cool for 5 minutes. Using a fork, shred the squash flesh into spaghetti-like strands.
  2. Heat a large skillet over medium heat. Add bacon and cook until crisp, about 3 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel.
  3. Increase heat to medium-high. Add chicken thighs and cook until browned on both sides, about 7 minutes. Remove chicken to a plate.
  4. Add onion, bell pepper and celery and sauté for 5 minutes. Add garlic, oregano, paprika, thyme and red pepper flakes and cook for 1 minute.
  5. Add sausage and diced tomatoes with juices and bring just to a boil. Stir in bacon and chicken.
  6. Plate squash shreds and top with mixture. Or, toss 3 cups of squash shreds with  mixture, cover and simmer for 6 minutes.

are the husband-and-wife culinary team behind https://www.yourallergychefs.com/. Chef Joel is the former Special Dietary Manager at Walt Disney World who developed the food allergy program used across the Disney properties and cruise line.