Jambalaya Stuffed Spaghetti Squash

A plant-based take on jambalaya, one of the most popular dishes in Cajun cuisine. Meat-free sausage and a blend of vegetables are cooked in a savory blend of cayenne pepper, paprika, and thyme. Roasted spaghetti squash takes the place of rice, making this dish lower in carbs than the classic.

JAMBALAYA STUFFED SPAGHETTI SQUASH [VEGAN]

INGREDIENTS

FOR THE STUFFED SQUASH:

• 2 cups vegan sausage, sliced
• 1 large spaghetti squash, halved and seeds removed
• 1-2 tablespoons olive oil
• 1/2 medium yellow onion, diced
• 1 medium bell pepper, diced
• 1/2 cup (2 celery sticks), diced
• 1 clove garlic, minced
• 1 15-ounce can diced tomatoes
• 1 bay leaf, dried
• 1 15-ounce can low-sodium black beans
• 1/2 cup parsley, chopped (optional)

FOR THE SEASONING:

• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon cayenne pepper

PREPARATION

1. Preheat oven to 400°F. Lightly drizzle olive oil and sprinkle pepper on squash halves. Place in oven for 45 minutes or until thoroughly roasted through.
2. While squash cooks, saute 1 tablespoon olive oil on medium-high heat and cook the sausage, 5-7 minutes or until browning occurs. Remove from heat and set aside.
3. In the same pan, now add the onion and pepper. Cook for about 5 minutes or until onions become translucent.
4. Add the spices and celery cook for 1-2 minutes or until aromatic.
5. Add the tomatoes and bay leaf. Let simmer for 10-15 minutes.
6. In the final 5 min of simmering, add in the sausage and black beans to simmer. Set aside.
7. Once squash is ready, let cool to touch, then scrape out the “spaghetti”.
8. Prior to serving the jambalaya, remove the bay leaf. Top over the squash.
9. The dish can be served in the squash shell or alone on a plate.

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