Vegan Jambalaya
  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with tin foil or parchment paper. Microwave spaghetti squash for 2 minutes to make cutting easier (optional). Cut each spaghetti squash through the middle, not stem to end; this will give you longer, twirly noodles resembling spaghetti. Scoop out the seeds.
  2. Brush the insides of the spaghetti squash with 1 tablespoon of oil, then sprinkle with 1/4 teaspoon of salt. Place the spaghetti squash cut side down on baking sheet. Roast until the squash is soft, about 30-45 minutes depending of size of your squash. It will be done when it is pierced easily with a knife and the flesh easily separates from the skin with a fork in a noodle like consistency.
  3. Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium high heat. Add the onion and celery and cook about 3 minutes. Then add the sliced red and orange bell peppers and the sliced vegan sausage. Season with creole seasoning and 1/4 teaspoon of salt. Cook, stirring occasionally for about 10-15 minutes, until veggies are soft.
  4. Stir in tomatoes and pickled okra and cook for 1 minute. Remove from heat and stir in parsley.
  5. When squash is ready, use a fork to shred the insides of each squash, and divide the vegan jambalaya filling inside each spaghetti squash. Serve with crushed red pepper flakes if desired.
Recipe Notes

* As an alternative, you can also shred the insides of each spaghetti squash; and with a spoon, scoop the insides completely out of the squash and into individual serving bowls, then top with the vegan jambalaya.

** I personally love the addition of the pickled okra to this dish, but it is easily substituted with raw okra. If you choose this, add them to the pan with the bell peppers in order to cook them thoroughly.

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