I had everything prepared. My shopping list was prepared. Photoshoot outlined out. Basic supplies in the vehicle… And then I went to make my fish noodle meal (since I have been having some genuine fish noodle cravings!!!).
Fiery spaghetti squash noodles with velvety flavor-stuffed coconut-cream sauce! Whole30, paleo, and made in not more than minutes! A simple solid family formula everybody will love. Ideal for feast prep; can be made ahead and solidified hauled out whenever it might suit you!
- 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
- In a fry pan, sauté chopped onions with a drizzle of olive oil over medium heat for a few minutes until golden. Then add rest of sauce ingredients and stir. Bring the sauce to a boil, then reduce to a simmer and cook for 3-5 minutes. Sprinkle arrowroot flour into sauce and whisk until sauce thickens (do not over cook, because the sauce will become too thick), then remove from heat.
- Add cooked spaghetti squash and tuna to sauce, combine, and serve!
Read more our recipe One Pot Spicy Thai Noodles #recipe #healthy
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