Your favorite restaurant pasta gets a spaghetti squash make-over.
Spaghetti squash is new territory for me. Before I created this recipe, I had never even seen a spaghetti squash in real life, let alone cleaned and roasted it.
When working with a new ingredient, I usually attempt to make it more accessible by putting it in a familiar context. In this case, that was easy: spaghetti squash noodles are often subbed for pasta, and the internet is full of clever spins on classic Italian dishes: spaghetti squash lasagna, spaghetti squash aglio olio, chicken alfredo spaghetti squash. All these would have been decent options, but I wanted to do something a bit different: something that wasn’t so straight-up typical Italian. And that is how I hit on this cajun pasta spin.
Creamy cajun-spiced spaghetti squash, studded with andouille smoked sausage and showered in parmesan cheese. Rich and comforting with the perfect kick of spice, it manages to feel both incredibly indulgent and surprisingly light. You won’t be able to stop after one serving . . . but unlike typical Cajun pasta, it’s mostly vegetables, so that’s really not a problem, is it?
If you—like me—are new to spaghetti squash, don’t intimidated. It’s super simple to prep: simply cut it in half, dig out the seeds, and roast it cut-side-down until you can shred the squash “noodles” with a fork. Yes, it takes a little time to cook, but your actual prep time is relatively short, and a single 4-pound squash yields about 8 cups of squash noodles—enough to make a double batch of this recipe, if you’re so inclined!
Tackling an unfamiliar vegetable—especially one as big as a squash—might be nerve-wracking to some, but to me it represents an exciting opportunity for new discoveries. Of course it also brings risk—there’s always the chance I’ll completely screw something up—but with that risk comes a little extra excitement. If you always stick with what you know, life becomes completely predictable . . . and where’s the fun in that?
Enjoy!
Creamy Cajun Spaghetti Squash
(Serves 4-6)
1 medium spaghetti squash (about 4 lb.)
6 tbsp. vegetable oil, divided
2 tsp. kosher salt, divided
8 oz. andouille smoked sausage, sliced into half moons
1 onion, thinly sliced
1 red bell pepper, thinly sliced
3 garlic cloves, sliced
1 tsp. paprika
½ tsp. onion powder
¼ tsp. dried thyme
¼ tsp. cayenne powder
¼ tsp. black pepper
1 (14.5-oz.) can fire-roasted tomatoes
1 cup vegetable broth
½ cup heavy cream
½ cup shredded Parmesan cheese, plus additional for serving
¼ cup (2 oz.) cream cheese
3 green onions, sliced, for serving
Special equipment: baking sheet
Method
Preheat oven to 400 degrees F. Cut spaghetti squash in half lengthwise and dig out seed cavity. Rub interior of squash with 2 tablespoons oil and season with 1 teaspoon kosher salt. Place face-down on a baking sheet and bake until tender, 35-45 minutes. Let cool, then shred the squash with a fork. Measure out 4 cups; reserve remainder for another use.
Heat 2 tablespoons oil in a large pan over medium-high heat. Add sausage and cook, stirring occasionally, until crisp and browned on both sides, 3-4 minutes. Remove to a plate and set aside.
Reduce heat to medium and add onion, pepper, and ½ teaspoon kosher salt to the pan. Cook, tossing occasionally, until softened, 3-4 minutes, then stir in garlic, paprika, onion powder, thyme, cayenne, and black pepper, and cook until fragrant, 1 minute more. Stir in tomatoes, broth, and cream. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until slightly thickened, 2 minutes more.
Remove from heat and stir in parmesan and cream cheese until melted. Add 4 cups spaghetti squash and reserved sausage and toss until coated, then taste and season with ½ teaspoon additional salt as necessary. Served topped with green onions and more parmesan.
Originally posted October 10, 2022.