Description
Delicious and creamy Spicy Spaghetti Squash Noodles feature tender strands of spaghetti squash smothered in a rich, aromatic coconut milk sauce infused with poultry seasoning, garlic, paprika, and a hint of heat from red pepper flakes. This easy stovetop dish is enhanced with savory canned tuna, making it a flavorful, low-carb alternative to traditional pasta dishes.
Ingredients
Sauce Ingredients
- 2 cans (27 oz total) full fat coconut milk
- 2-4 tablespoons arrowroot flour (for thickening)
- 2 teaspoons poultry seasoning
- 2 teaspoons minced garlic
- 2 teaspoons sea salt
- 1/2 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 small white onion, chopped in 1/4″ pieces
- Drizzle of olive oil (for sautéing)
Main Ingredients
- 1 medium cooked spaghetti squash
- 6 oz canned tuna (or substitute with canned salmon or chicken)
Instructions
- Sauté Onion: Heat a drizzle of olive oil in a frying pan over medium heat. Add the chopped white onion and sauté for a few minutes until the onion pieces turn golden and fragrant.
- Add Sauce Ingredients: Stir in the garlic, poultry seasoning, sea salt, red pepper flakes, paprika, and the full cans of coconut milk. Bring the mixture to a boil to combine the flavors.
- Simmer Sauce: Reduce the heat to a simmer and allow the sauce to cook gently for 3-5 minutes to allow the flavors to meld.
- Thicken Sauce: Gradually sprinkle 2-4 tablespoons of arrowroot flour into the simmering sauce while whisking constantly. Continue whisking until the sauce thickens to a creamy consistency. Avoid overcooking to prevent the sauce from becoming too thick, then remove from the heat.
- Combine with Spaghetti Squash and Tuna: Add the pre-cooked spaghetti squash strands and canned tuna to the sauce. Stir carefully to combine all ingredients and heat through evenly.
- Serve: Transfer the spicy spaghetti squash noodles to serving plates and enjoy immediately while warm.
Notes
- To cook spaghetti squash: Cut the squash in half, remove seeds, and roast cut-side down at 400°F (200°C) for about 40 minutes until tender. Then scrape out the strands with a fork.
- If using lite coconut milk, increase the arrowroot flour slightly to achieve a thicker sauce.
- Tuna can be substituted with canned salmon or chicken based on preference.
- This recipe is naturally gluten free and low-carb.
