Spicy Spaghetti Squash Noodles
Spicy spaghetti squash noodles with creamy coconut cream sauce! Whole30, paleo, and made in just minutes!
Equipment
- Fry Pan
Ingredients
Sauce
- 2 cans full fat coconut milk if you use lite coconut milk, add more arrowroot to thicken the sauce.
- 2-4 tablespoons arrowroot flour for thickening
- 2 teaspoons poultry seasoning I use Frontier brand
- 2 teaspoons minced garlic
- 2 teaspoons sea salt
- 1 small white onion chopped in ¼″ pieces
- ½ teaspoon red pepper flakes
- 1 teaspoon paprika
Noodles
- 1 medium cooked spaghetti squash see notes on how to cook
- 6 oz canned tuna salmon or chicken
Instructions
Instructions
- In a fry pan, sauté chopped onions with a drizzle of olive oil over medium heat for a few minutes until golden. Then add rest of sauce ingredients (except the arrowroot flour) and stir. Bring the sauce to a boil, then reduce to a simmer and cook for 3-5 minutes. Sprinkle arrowroot flour into sauce and whisk until sauce thickens (do not over cook, because the sauce will become too thick), then remove from heat.
- Add cooked spaghetti squash and tuna to sauce, combine, and serve!
Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 18gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 7gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 10mg
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