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
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- 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
- 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.
- 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.
- Increase heat to medium-high. Add chicken thighs and cook until browned on both sides, about 7 minutes. Remove chicken to a plate.
- 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.
- Add sausage and diced tomatoes with juices and bring just to a boil. Stir in bacon and chicken.
- Plate squash shreds and top with mixture. Or, toss 3 cups of squash shreds with mixture, cover and simmer for 6 minutes.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes