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!

Author: Paleo Gluten Free

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. Visit paleoglutenfree.com for full instructions.

Share this post