Crockpot Jambalaya Pasta

This isn't my first attempt at a Paleo-friendly jambalaya recipe. I made this one a couple of months ago with cauliflower grits. I really enjoyed it, so I decided to look for other Paleo-friendly jambalya recipes because it can be made so many different ways!

I found a crockpot recipe for jambalaya on Red Beans and Eric, and I decided to give it a try! The one main difference is that the original recipes calls for rice, but I went for spaghetti squash instead to create a low-carb jambalaya pasta.

All of ingredients ready to go! There is chicken under there somewhere...

Here's the recipe:

Ingredients:
1 spaghetti squash
1 lb boneless chicken thighs, frozen
1 lb smoked sausage or andouille sausage (try to find a brand without corn syrup as the second ingredient!)
1 10z can of Rotel tomatoes with chiles, undrained
2 cups chicken stock (click hear for homemade chicken stock!)
6 oz tomato paste
1 onion, diced
1 poblano pepper, diced
3 celery ribs, chopped
3 tsp dried parsley
2 tsp dried basil
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp chipotle chili pepper
1/2 tsp hot sauce (I used Tobasco.)
green onion for garnish

Instructions:
1. Place the chicken and sausage at the bottom of the crockpot.
2. Add in remaining ingredients (except for green onions) and mix together.
3. Cook in crockpot for 8 hours on low. (or 4-6 hours on high if using thawed chicken)
4. Prepare spaghetti squash. Slice in half and scoop out seeds. Sprinkle with olive oil, salt, and pepper. Bake at 350 for an hour or microwave face down for 10 minutes.
5. Adjust flavorings/hot sauce of jambalaya.
6. Serve jambalaya over spaghetti squash and garnish with green onion.

This meal makes 6 servings. We served it with a side of garlic roasted broccoli.

Question: What southern comfort foods could use a carb makeover?  I enjoy making cauliflower grits. They're definitely not the real thing, but it absolutely fixes the craving!

Good night!