No tags yet.
Anyone sensitive to dairy knows the struggle to find a satisfying creamy dish. The most common substitution is coconut milk, but it does not compare to true cream in some recipes. This cajun dish uses a simple sauce made of avocado oil, which can be substituted with another mild-tasting oil--it's beyond creamy and delicious!
Even if your body does well with dairy, this recipe is worth trying. It's simple, full of veggies, and the Cajun flavor is a nice change-up from the routine Mexican, American, or Asian dishes that my family knows and loves. This recipe would be delicious even without the spaghetti squash; throw in some extra veggies and serve it over brown or cauliflower rice, or even on its own!
Creamy Cajun Spaghetti Squash
Serves about 6.
Ingredients:
1 spaghetti squash
olive oil
2 lb. chicken breast or tenders
splash of olive oil
3 large bell peppers
3 medium zucchinis
1 yellow onion
1 TBSP minced garlic
Sauce ingredients:
1/2 cup avocado oil
1 egg yolk
juice of half a lemon or 1 TBSP apple cider vinegar
1 tsp mineral salt
2 TBSP boiling water
1 tsp gelatin
2 tsp oregano
2 tsp thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 1/2 tsp paprika
2 tsp mineral salt
1 scoop (1/32 tsp) stevia extract powder
Directions:
Preheat the oven to 400 degrees.
Cut the spaghetti squash lengthwise and scoop out the seeds. Rub olive oil on the insides of the spaghetti squash and sprinkle on mineral salt. Place the spaghetti squash face down on a baking sheet. Roast for 45 minutes.
While the squash is roasting, make the creamy Cajun sauce. In a wide-rimmed mason jar, combine the avocado oil, egg yolk, and lemon juice or apple cider vinegar. Using an immersion blender, blend the sauce ingredients together for about a minute. Move the immersion blender up and down as it blends.
Whisk the gelatin into the boiling water in a small bowl. Add the mixture into the mason jar and continue to blend for about 30 seconds.
Add the oregano, thyme, garlic powder, onion powder, black pepper, paprika, mineral salt, and stevia into the mason jar and blend to combine. Put the lid on the Cajun sauce and set it in the fridge.
Cut the chicken into bite-sized pieces. Cook the chicken in a large skillet over medium heat with a splash of olive oil.
While the chicken is cooking, cut the bell peppers into strips, dice the onion, and cut the zucchinis into bite-sized pieces. Add the veggies into the skillet and continue to cook, stirring frequently.
Once the spaghetti squash is done roasting, use a fork to scrape the flesh out of the skin. Add the squash into the skillet with the Cajun sauce. Stir to combine.
Once the dish is heated, serve and enjoy!
Pin this recipe:
