Spicy Spaghetti Squash Noodles

Spicy Spaghetti Squash Noodles

Spicy spaghetti squash noodles with creamy-flavor-packed-coconut-cream sauce! Whole30, paleo, and made in just minutes! An easy healthy family recipe everyone will love. Perfect for meal prep; can be made ahead and frozen- pulled out at your convenience!

Prep time: 00:10
Cook time: 00:20
Total time: 00:30

Ingredients:

• 2 cans (or 27 oz) 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 1/4" peices
• 1/2 teaspoon red pepper flakes
• 1 teaspoon paprika
• 1 medium cooked spaghetti squash see notes on how to cook
• 6 oz canned tuna salmon or chicken

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 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!
• etc

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