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!
I had everything prepared. My shopping list was prepared. Photoshoot portrayed out. Food supplies in the vehicle… And then I went to make my fish noodle meal (since I have been having some genuine fish noodle cravings!!!).The sauce turned earthy colored and didn’t have an aftertaste like fish noodle goulash; warm, consoling, enjoyable flavor like my mother used to make. Furthermore, the noodles weren’t adequately thick to fulfill my egg noodle craving.I had the decision to toss it out and start cluster number two, or taste it and check whether it was worth sharing.I surmise since you are presently perusing this post, you can close what my choice was. Adequately scrumptious to make it onto the attendants list, terrible bombs turned magnificent rundown.
Despite the fact that nothing went as arranged, the outcome was a champ (!) and certainly justified regardless of the mess.Without the present slip-ups, there would be no hot spaghetti squash fish noodles. Much obliged to you, you insane spontaneous, stirred up-nothing-went-as-arranged day
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.
INGREDIENTS
Sauce
- 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
Noodles
- 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.
RECIPE 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.
