courge spaghetti cajun
50 minutes • 2 servings


It's squash season so it's time to get creative with this seasonal vegetable with a delicious spaghetti squash inspired by the flavors of Louisiana. Our Cajun Mardi Gras spices perfectly enhance this dish cooked with corn, chicken, smoked sausage and shrimp, all perfectly enhanced with our spicy Cayenne sauce. A simple recipe to make in less than an hour that will definitely please fall comfort food lovers!


  • 1 spaghetti squash
  • 50 ml olive oil
  • 3 tbsp. Cajun Mardi Gras spices
  • 3 smoked sausages cut into rounds
  • 1 chicken breast cooked and cut into thin strips
  • 8 jumbo shrimp cooked and peeled
  • 1 French shallot, finely chopped
  • 450 ml of milk
  • 3 tbsp. tablespoon of flour
  • 3 tbsp. tablespoon of butter
  • 1 C. cayenne hot sauce
  • ½ cup creamed corn
  • Salt and pepper to taste
  • Fresh parsley for serving


  1. Cut the squash in 2 lengthwise. Using a spoon, remove the seeds from the squash. Brush with olive oil and sprinkle with Cajun Mardi Gras spices. In the oven or on the BBQ, cook the squash at 375°F for about 30 to 50 minutes.
  2. Remove from the oven and scoop out the squash flesh with a fork and set aside.
  3. In a saucepan over medium high heat, melt the butter with the flour and add the milk. Mix well until the butter and flour are well incorporated into the mixture. Add the Cayenne hot sauce, creamed corn, salt, pepper and set aside.
  4. In a pan over medium high heat, brown half of the French shallots with a little olive oil. Add half of the chicken, sausages and shrimp and continue cooking for 2 to 3 minutes. Add half the squash flesh, 1/2 cup corn sauce and simmer for 2 to 3 minutes. Repeat for the 2nd portion.
  5. Serve the mixture in the squash bowl and sprinkle with parsley.


Julie said:

Très bonne recette par contre ne ressemble pas du tout à la photo. Ressemble plus à une gibelotte. Délicieux. Faudrait peut-être faire un autre assemblage

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