Cooler winter weather means I'm on the lookout for warm, hearty, comfort foods that still pack a punch of flavor. Chili and soups are a great option, but I wanted something a little different than my usual go-to's. This one is full of flavor and has the picky-eating husband stamp of approval. Enjoy! - Jenn
gluten-free and dairy-free
1 spaghetti squash
2 large pre-cooked andouille sausages (12oz)
3 Tbs. fresh thyme
3 Tbs. fresh oregano
1-2 cloves minced garlic or 1 Tbs garlic powder
1/2 tsp. red pepper flakes*
1 tsp. black pepper
1/2 tsp. salt
15 oz. tomato sauce
1 lb. boneless skinless chicken breast
1 yellow pepper
1 red pepper
1. Pre-heat oven to 400°, cut Spaghetti Squash in half length-wise and score the surface of the squash with a knife. Rub a small amount of olive oil on the inside, and place on a pan filled with water. Bake for 1 hour while you prepare the rest, or pre-cook and save. It's done when a fork easily scrapes out the inside of the squash.
2. Pre-cook or bake the chicken breasts while you prepare the rest. I bake mine at 350° for around 30 minutes.
3. Heat a large sauce pan over medium-high heat. Add olive oil and cook the garlic, spices, and peppers in the pan. Stir occasionally until the peppers soften.
3. Slice the andouille sausage on a bias and add to the pan at the end to warm through.
4. Add in the tomato sauce, 1 lb. cooked chicken, and cooked spaghetti squash.
5. Optional last step: Pop back in a 350° degree oven until it gets bubbly. I ate mine right away! Serves 4.
* If you like spicier jambalaya, add more red pepper flakes to you desired level of hotness. I shook the jar (a little at a time, it goes a long way) until I tasted the heat I wanted.
Snap a pic of your Spaghetti Squash Jambalaya and post it on Instagram or Facebook with the tag #FatLossFoodies! We love seeing what's cooking in your kitchen!