Description
This Spicy Spaghetti Squash Noodles recipe features tender roasted spaghetti squash combined with a rich, creamy coconut milk-based sauce infused with garlic, poultry seasoning, and a hint of heat from red pepper flakes and paprika. Enhanced with protein-rich canned tuna, this dish offers a flavorful, healthy alternative to traditional pasta with a delightful balance of spice and creaminess.
Ingredients
Sauce
- 2 cans (27 oz) full fat coconut milk (if using lite coconut milk, add more arrowroot flour to thicken)
- 2-4 tablespoons arrowroot flour (for thickening)
- 2 teaspoons poultry seasoning (suggested: Frontier brand)
- 2 teaspoons minced garlic
- 2 teaspoons sea salt
- 1 small white onion, chopped into 1/4″ pieces
- 1/2 teaspoon red pepper flakes
- 1 teaspoon paprika
Noodles
- 1 medium cooked spaghetti squash (see notes for baking instructions)
- 6 oz canned tuna, salmon, or chicken
Instructions
- Sauté Onions: In a fry pan, heat a drizzle of olive oil over medium heat and sauté the chopped onions for a few minutes until they turn golden and fragrant.
- Prepare Sauce: Add the minced garlic, sea salt, poultry seasoning, red pepper flakes, paprika, and coconut milk (except arrowroot flour) to the pan with the onions. Stir well and bring the sauce to a boil.
- Simmer Sauce: Once boiling, reduce the heat to a simmer and cook the sauce gently for 3-5 minutes to allow flavors to meld.
- Thicken Sauce: Gradually sprinkle arrowroot flour into the sauce while whisking continuously until the sauce thickens to your desired consistency. Avoid overcooking to prevent the sauce from becoming too thick, then remove it from heat.
- Combine Ingredients: Add the cooked spaghetti squash strands and canned tuna to the sauce. Gently mix until the noodles and protein are thoroughly coated with the creamy sauce.
- Serve: Plate the spicy spaghetti squash noodles immediately while warm for a comforting and flavorful meal.
Notes
- To bake spaghetti squash: Preheat oven to 450°F (232°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds with a large spoon. Place the halves cut side up on a baking tray and lightly brush the flesh with olive oil. Bake for 25 minutes until tender and strands easily separate with a fork.
- For a thicker sauce with lite coconut milk, increase the arrowroot flour gradually until desired thickness is reached.
- You may substitute canned salmon or chicken instead of tuna according to preference.
