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.
Ingredients
- 1 pound chicken tenders
- fine sea salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup chopped green bell pepper
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon minced garlic
- 5 smoked chicken sausages sliced
- 15 ounce can tomato sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 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.