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I won’t lie to you friends……we’ve all been sick, the house has gone to hell, I haven’t been to the store recently and I’m rocking the sweatpants-messy-hair-hot-mess look for days now. Have you been there before? Please tell me I’m not the only one who has days, weeks, possibly months like that. We’re really trying to eat out less and get less takeout/fast food to save money and to help improve our health, yadda yadda yadda. The real truth is that it was Sunday and I just didn’t want to go to the store on a Sunday afternoon and deal with all that nonsense. So, I went to the pantry and looked. Then I went to the fridge and stared for what felt like 30 minutes, before I saw the Andouille sausage.
What came from me staring into the abyss of the fridge was the idea for a spicy pasta dish with a cajun cream sauce. I love spicy cream sauces–arrabiata, cajun cream sauce, I love them all. Mmmmmmm………now I’m hungry. Anyway, back to this recipe and my laziness in the kitchen. I had sausage but no pasta. But I did have spaghetti squash. I was saving the spaghetti squash for a spaghetti squash carbonara, but the family tore through the bacon the day before. So, spaghetti squash to the rescue for my dinner. Andouille, spaghetti squash, canola oil, Magic Seasoning, a splash of cream and veggie broth. That’s 6 ingredients y’all.
For the spaghetti squash, I used this trick to make it easier to cut in half. I scooped out the seeds with this handy little gadget that I never knew I needed, sprinkled some canola oil and Magic seasoning on top and roasted it in the oven at 375 °F for about 30 minutes. I let this cool and then shredded it with a fork.
To put all of this together, I used my favorite pan. I drizzled 1 tbsp. Canola oil in the pan and heated it on medium-low heat for a few minutes before cranking the heat up gradually to a medium high heat. I tossed in my sliced andouille sausage and let that brown in the pan. I added my shredded spaghetti squash, vegetable broth and the rest of the Magic seasoning. This is a seasoning blend from Paul Prudhomme and it is awesome. I love that it doesn’t contain MSG either, which is a big headache trigger for me.
I let that cook for 5-10 minutes, turned the heat down and added the cream. Gave that baby a stir and I was done. Even more beautiful? The pan is dishwasher safe y’all. So, when I finally get caught up on the dishes and laundry from us all being sick, I don’t have to hand wash this pan. I’m a fan of dishwasher safe y’all. Check out the recipe below and let me know how this turns out for you.
Cajun Andouille Pasta.
5 ingredient, one pot meal that is low carb and oh so tasty!
- 1 medium spaghetti squash (sliced in half, seeds removed)
- 3 tbsp olive oil (divided)
- 1 package andouille sausage links, sliced (I used Aidell's)
- 1/4 c heavy whipping cream
- 1 packet Paul Prudhomme's Magic Seasoning Blend
- 1/2 c vegetable broth or water
Preheat oven to 375 F.
Drizzle spaghetti squash with 1 tbsp. olive oil and sprinkle 1/2 packet of seasoning blend over the top of the squash.
Roast squash in oven for 30 minutes. Remove from oven and let cool. Shred with a fork.
Heat 2 tbsp. olive oil in Rockcrock Everyday Pan on medium low heat. Gradually increase to medium heat.
Add sliced andouille sausage to pan and cook for 2 minutes on each side to brown the sausage and help develop the flavor.
Add shredded spaghetti squash and remainder of the seasoning packet. Add about 1/2 cup of broth or water. Stir until seasoning mix is dissolved. Reduce heat to low. Cover and cook for 5 minutes.
Add cream, stir and let cook on low for 1/2 minutes. Adjust seasonings as needed.
I hope you enjoy this simple and delicious recipe.