Creole Stuffed Spaghetti Squash - Whole30 + Low Carb

Sweet and delicate shrimp, spiced sausage and aromatic veggies make this Creole Stuffed Spaghetti Squash irresistible!

Course Main Course

Cuisine Cajun

Keyword dairy free, gluten free, low carb, whole30

Prep Time 20

Cook Time 25

Total Time 40

Servings servings

Calories 556kcal

Author Sara

Ingredients

1 Spaghetti Squash roasted
1 tsp Olive Oil
4 links Andouille Sausage sliced
1 lb Shrimp peeled & deveined
1 1/2 Tbls Creole Seasoning
1 Yellow Onion thinly sliced
1 Red Bell Pepper thinly sliced
1 Orange Bell Pepper thinly sliced
4 cloves Garlic minced
1 Jalapeno thinly sliced
14.5 oz Fire Roasted Tomatoes
1 Tbls Fresh Parsley chopped

Instructions

The first step is to roast the squash - see how HERE
While the squash is roasting, heat the olive oil in a large skillet over medium heat
Add in the sliced sausage and saute until nicely browned and heated through
Remove from the pan with a slotted spoon and set aside
Add the shrimp to the same pan (add more oil if needed) and season with 1 Tbls of the creole seasoning
Saute for 3-4 minutes until shrimp is pink and just cooked through and remove from pan
Add in the sliced onion and peppers, saute for 5 minutes until veggies start to soften, then stir in the minced garlic and remaining fire roasted tomatoes - let simmer gently for another 5 minutes
Stir in the sausage, shrimp and cooked spaghetti squash and leave over heat until it is all warmed through (3-5 minutes)
Add filling to the squash shells and top with fresh parsley
Enjoy!

Notes

I use andouille sausage in this recipe, if you are doing a round of Whole30, be sure to check the labels for added sugars or additives. If you can't find a compliant andouille, smoked sausage also works incredibly well in this stuffed squash.

Nutrition