SPICY SPAGHETTI SQUASH NOODLES

I had everything ready. My shopping list was prepped. Photoshoot sketched out. Groceries in the car… And then I went to make my tuna noodle casserole (because I have been having some serious tuna noodle cravings!!!).

I guess since you are now reading this post, you can conclude what my decision was. Tasty enough to make it onto the keepers list, ugly fails turned awesome list.

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. 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.
2. ........................................................................................................................

full recipe : paleoglutenfree.com

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