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! Paleo Snacks, Paleo, Paleo Recipes, Paleo Diet, Paleo Recipes Dinner, Paleo Breakfast
Prep time: Cook time: Total time:
Yield: 4 Servings
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 etc.
Instructions:
First of all. 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.
After that, Add cooked spaghetti squash and tuna to sauce, combine, and serve!
After it, etc
Complete Ingredients and Instructions: https://paleoglutenfree.com/recipes/spicy-spaghetti-squash-noodles/
