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!

Cook Time 5-8 minutes
Prep Time 10 minutes
Course Main Dish

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.

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

  1. In a fry pan, sauté chopped onions with a drizzle of olive oil over medium heat for a few minutes until golden.
  2. 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.
  3. 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.
  4. Add cooked spaghetti squash and tuna to sauce, combine, and serve!

Follow my PINTEREST ACCOUNT in Chloe Ditan

Source : https://paleoglutenfree.com/recipes/spicy-spaghetti-squash-noodles/


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