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]
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
- 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.
- 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.
- In the same pan, now add the onion and pepper. Cook for about 5 minutes or until onions become translucent.
- Add the spices and celery cook for 1-2 minutes or until aromatic.
- Add the tomatoes and bay leaf. Let simmer for 10-15 minutes.
- In the final 5 min of simmering, add in the sausage and black beans to simmer. Set aside.
- Once squash is ready, let cool to touch, then scrape out the "spaghetti".
- Prior to serving the jambalaya, remove the bay leaf. Top over the squash.
- The dish can be served in the squash shell or alone on a plate.