Smothered with tomato-based Jambalaya sauce, sautéed veggies and flavorful turkey sausage, you won’t miss the rice one bit in this dish. This delicious Spaghetti Squash Turkey Jambalaya recipe is on-trend, but isn’t going anywhere.
1 Hour 15 MInutes
medium spaghetti squash
(14-ounce) package JENNIE-O® Hardwood Smoked Turkey Sausages, sliced
tablespoons olive oil
medium green bell pepper, chopped
small yellow onion, chopped
cup chopped celery
cloves garlic, sliced
(15-ounce) can diced tomatoes, undrained
teaspoon dried thyme leaves
teaspoon dried oregano
teaspoon cayenne pepper
Heat oven to 400°F.
Cut squash in half lengthwise.
Place cut side down on lightly greased baking sheet.
Bake 55 minutes or until tender.
Shred squash with a fork and transfer to large bowl.
In large non-stick skillet, over medium heat, cook sausage until browned; remove and set aside.
Heat oil and cook bell pepper, onion and celery 7 minutes or until tender. Add garlic and cook until fragrant.
Stir in tomatoes, thyme, oregano, cayenne pepper and turkey sausage.
Bring mixture to a boil, reduce heat and simmer 10 minutes.
Toss mixture with squash.