Description
A flavorful and creamy spicy spaghetti squash noodles recipe featuring a rich coconut milk-based sauce thickened with arrowroot flour, seasoned with garlic, paprika, and red pepper flakes, and combined with protein-rich tuna. This low-carb, gluten-free dish is a perfect healthy alternative to traditional pasta.
Ingredients
Sauce
- 2 cans (27 oz) full fat coconut milk (add more arrowroot if using lite coconut milk)
- 2-4 tablespoons arrowroot flour
- 2 teaspoons poultry seasoning (recommended: 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 cooking instructions)
- 6 oz canned tuna, salmon, or chicken
Instructions
- Sauté Onions: Heat a drizzle of olive oil in a fry pan over medium heat. Add the chopped onions and sauté for a few minutes until they turn golden and fragrant.
- Add Sauce Ingredients: Stir in the minced garlic, poultry seasoning, sea salt, red pepper flakes, paprika, and coconut milk. Mix well and bring the mixture to a gentle boil.
- Simmer Sauce: Reduce heat to a simmer and cook the sauce for 3-5 minutes to blend the flavors.
- Thicken Sauce: Sprinkle arrowroot flour gradually into the sauce while whisking constantly to avoid lumps. Cook just until the sauce thickens, being careful not to overcook as it may become overly thick. Remove from heat immediately.
- Combine with Noodles and Protein: Add the cooked spaghetti squash strands and canned tuna (or salmon/chicken) to the sauce. Stir gently to combine and heat through slightly.
- Serve: Plate the spicy spaghetti squash noodles immediately for best texture and flavor.
Notes
- To cook spaghetti squash, preheat oven to 400°F (200°C). Cut squash in half lengthwise, scoop out seeds, drizzle with olive oil, and roast cut side down on a baking sheet for 40-45 minutes until tender. Use a fork to scrape out the flesh into noodle-like strands.
- If using lite coconut milk, add an extra tablespoon or two of arrowroot flour to adequately thicken the sauce.
- Adjust red pepper flakes according to your heat preference.
- You can substitute the canned protein with fresh cooked chicken or salmon if preferred.
