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!
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
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
Image Credit : www.paleoglutenfree.com
