Cajun chicken and spaghetti squash bake
- 6 spaghetti squashes
- 1 ½ yellow onions
- 3 red bell peppers
- 3 green bell peppers
- 9 roma tomatoes
- 1 ½ lbs precooked chicken apple sausage
- 3 lbs chicken breast, sliced into strips
- ¼ cup cajun seasoning
- ⅓ cup olive oil
- 3 tbsp minced garlic
- 1 cup cream cheese
Preheat oven to 400 degrees F. Grease 3 large baking dish(es). Cut spaghetti squash in half lengthwise and scoop out the seeds and membranes. Place cut-side up on the baking pan and bake 30 to 40 minutes, or until tender.
Meanwhile, peel and dice onion. De-seed and dice red bell pepper and green bell pepper. Dice roma tomato. Slice chicken apple sausage into rounds.
Meanwhile, toss chicken in a bowl with 3 tbsp cajun seasoning (use less if you're sensitive to heat). Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5 minutes, turning occasionally, until browned. Transfer to a plate.
Add another 1 ½ tbsp olive oil to the empty skillet. Add onion and sprinkle with salt. Cook 2 minutes, then add garlic and cook 1 minute more. Add red bell pepper, green bell pepper and remaining 1 ½ tbsp cajun seasoning. Cook 3 minutes, until softened. Add roma tomato and cream cheese and stir until combined. Remove from heat and add chicken apple sausage and chicken.
When spaghetti squash has cooked, let cool 5 minutes, then use a fork to scrape out the "noodles" from the shell (leave oven on at 400 degrees F). Add to the skillet and toss to coat with chicken mixture; season with salt and pepper. Transfer to the prepared pan and return to oven to bake 20 minutes, until top is golden.