I’ve made this a few times, I love it. I made it for a squash hating friend last night. Now she loves it too. When I hear “cajun” I think spicy, but it’s not…it could be, if that’s what you like though. If you are keto and looking for a way to get some fats in…this will do it, lots of butter and cream – YUM!
Roasted Cajun Chicken and Creamy Spaghetti Squash
- 4 small chicken breasts (I have also made this with smoked sausage and it was amazing.)
- 1 small spaghetti squash
- 2 tbsp cajun seasoning + 1 tsp
- 1/2 tsp cayenne pepper
- 2 cups heavy cream
- 3 tbsp butter
- 1 cracked black pepper
- 1 tsp garlic salt
**My additions** to taste (sorry, no measurements)
- Smoked paprika
- Seasoning salt
- Onion Powder
- Cook your spaghetti squash using your favorite method – oven, microwave, instantpot
- When spaghetti squash is done, cut in half the long way (Short way gives you longer strands). Remove the seeds and discard. Then, scoop out the squash noodles using a large metal spoon, they should come out easily. Set aside.
- Pound your chicken breast until it’s about 1 inch tall and flat or butterfly it
- Add 2 tbsp cajun seasoning to chicken and coat. Other seasoning too
- In a large pan, heat up some olive oil over medium heat.
- Add chicken to the pan and cover. Flip after about 5-10 minutes.
- Meanwhile heat up cream, butter, garlic salt, 1 tsp cajun seasoning and 1/2 tsp cayenne pepper in a separate medium-sized pan over medium heat.
- When it begins to boil, add spaghetti squash and reduce to a simmer over medium-low.
- Sauce should reduce about in half over the course of 20 minutes while your chicken cooks (and thicken even more as it cools). I reduce it before adding noodles
- Since you’re cooking over medium heat, it should brown but not burn. Once chicken reaches 180 degrees, remove from pan and let rest for 5 minutes.
- Turn heat off your noodles too. Sauce should stick to squash but there may be some remaining liquid. Let cool while chicken rests
- Remove noodles from the stove, plate, and add a dollop on top of each cajun chicken breast. Sprinkle with more cajun seasoning if you like.
This recipe is courtesy of Wicked Stuffed, one of my favorite recipe sites.
Notes and ingredients in purple are changes I have made.