Servings: 4 servings
Calories: 420kcal
Ingredients
Sauce
- 2 cans full fat canned coconut milk I use Thai Kitchen or Chaokoh brand
- 2 teaspoons poultry seasoning
- 2 teaspoons sea salt or to taste
- 2 teaspoons minced garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 small white onion diced and sautéed with 1 tablespoon olive oil
Noodles
- 1 large cooked spaghetti squash see notes on how to cook
- 6 oz canned tuna or chicken
- 1/2 cup peas if not paleo
- minced fresh dill to taste
Instructions
- In a skillet sauté chopped onion in 1 tablespoon olive oil until golden, then incorporate the rest of the ingredients for the sauce and heat until warm. Stir in spaghetti squash noodles and tuna (I leave in the tuna juice, but you can drain it if you like). Add peas (if not paleo) and serve with fresh dill to taste.
Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes. Use a large fork and lightly scrape the meat out of the squash for "noodles".
Nutrition
Calories: 420kcal | Carbohydrates: 29g | Protein: 15g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 1525mg | Potassium: 600mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1250IU | Vitamin C: 14.9mg | Calcium: 90mg | Iron: 2.9mg
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