I have searched all over the internet to find a cajun chicken pasta that isn’t a million calories. I decided to try my own version and Cajun Chicken Spaghetti Squash was born! I substituted spaghetti squash for the noodles (you could also use zoodles!) and ditched the pound of butter and heavy cream most recipes ask for. Instead I used olive oil and chicken stock to create a flavorful sauce. You will LOVE this lightened up version!
Cut the spaghetti squash in half and scoop out seeds. Season with salt and pepper and place face down on a baking sheet covered in aluminum foil. Bake for squash for 30 minutes. Remove from the oven and set aside to cool. When cool enough to handle, take a fork and separate the fresh from the squash into strings. For a faster dinner, do this step the night before and store squash in an air tight container in the fridge.
Season the chicken breasts with the cajun seasoning. In a large skillet add 2 Tbsp of olive oil over medium high heat. Add the chicken and cook for about 5-7 minutes until they are no longer pink. Set aside.
While your chicken is cooking, prep your veggies.
Add remaining olive oil to the skillet and add the peppers, onions, garlic and mushrooms. Cook the veggies for about 5 to 6 minutes or until they begin to cook down a bit. Add the chicken stock, turn the heat down to medium low and cook for about 10 minutes or until the sauce has reduced by half.
Place the spaghetti squash on a few paper towels to make sure all the access moisture is squeezed out of the strands. Add to the skillet.
If the sauce needs to be thinned out a bit, add more stock, but remember squash retains a lot of water, so don’t go too crazy! Season with salt and pepper and add the sprinkle of fresh cilantro.
Cajun Chicken Spaghetti Squash
- 2 boneless skinless chicken breasts cut into bite size pieces
- 1 medium spaghetti squash
- 4 Tbsp olive oil
- 1 red bell pepper cut into strips
- 1 orange bell pepper cut into strips
- 1 yellow onion sliced
- 8 oz cremini mushrooms sliced
- 2 garlic cloves
- 2 Tbsp of cajun seasoning (make sure this is paleo and whole30 friendly)
- 1/2 cup of chicken stock (more or less)
- Salt and pepper to taste
- 2 Tbsp of cilantro chopped