Spaghetti Squash Jambalaya
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This low-carb jambalaya swaps rice for spaghetti squash and combines chicken, shrimp, and traditional Cajun aromatics. Flavorful and healthy without sacrificing the bold spice profile.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 spaghetti squash
- Kosher salt
- 3 tablespoons olive oil, (divided)
- 1 medium onion, (diced)
- 1 green bell pepper, (seeded and diced)
- 1 celery rib, (diced)
- 1 (12-ounce) package chicken andouille sausage
- 2 garlic cloves, (minced)
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon Worcestershire sauce
- 1 (14-ounce) can petite diced tomatoes, (undrained)
- 3/4 pound medium shrimp, (peeled and deveined)
- hot sauce
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1501mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 944mg
- Calcium
- 181mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1501MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.