Creamy Cajun Chicken Spaghetti Squash

It’s officially fall, y’all!

Granted, my fall decor has been up since the beginning of August. What can I say? I love fall. I’ve been adding more fall decor here and there, including this spark of craftiness I had yesterday…

Rob and I spent a lot of the day cleaning our house and going through the boxes of stuff my parents left for me years ago. I found this old trifle dish and decided to make it into a centerpiece on our bar. I think I did pretty well!

After all of our cleaning, we had to go pick up a few things while shoppin and then the best weekend adventure: pumpkin patch!

My coworker recommended this small little pumpkin patch on Oklahoma Christian’s campus that benefits an adult special needs program. The nice ladies at the admission booth said we didn’t need to pay since we were just getting pumpkins, but we decided to anyway since it was all for a good cause. After much perusing, we found the perfect pumpkins to carve…plus a few more for decor.

We didn’t get around to carving last night and are going to save it for the weekend when my mom comes down. The ultimate fall fun!

After all of the autumn festivities yesterday, we came home to a big bowl of chili (recipe to be posted soon). What could be more fall than that?!

You know Halloween and Thanksgiving are right around the corner when Squash September comes to an end. This is my last recipe! Sad. We’ve had a lot of good ones this month, though. The most popular one I’ve posted this month were these Pumpkin Cheesecake Bites and the second most popular recipe was the Spaghetti Squash Pesto Primavera.

Most of the recipes I posted this month either included zucchini or spaghetti squash, my two favorite gourds at the moment. I didn’t have a lot of sweet recipes since I’ve been living the sugar-free life, but I think I made up for that with all the delicious dinner ones!

I’ll leave you with this classic Cajun chicken “pasta” recipe. It’s rich and creamy and oh so good. You’ve got all the best Cajun flavors here: peppers, Cajun seasoning, cream cheese…Well, cream cheese isn’t neccessarily a Cajun classic but it sure makes this dish sing.

Find the best Cajun seasoning you can buy and get to work! Onward to October, so long Squash September. Thanks for another successful edition!

Step-By-Step Instructions

Preheat oven to 400 degrees. Brush 1 tablespoon of olive oil over the spaghetti squash halves and season with salt and pepper. Roast, cut side down, for 25-30 minutes. Remove from oven and let cool before shredding with a fork. Meanwhile, heat one tablespoon oil in a large skillet over medium high heat. Season chicken with 1 tablespoon cajun seasoning and add to skillet. Cook, stirring occassionally, until chicken is cooked through, about 5-6 minutes. Remove from skillet.

Heat remaining tablespoon oil in same skillet. Add onions, peppers, and tomatoes. Cook unti softened, about 5-6 minutes. Add chicken back to skillet along with shredded spaghetti squash, parmesan and softened cream cheese. Stir until well combined. Serve.