Servings: 4 servings
Calories: 372kcal
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
- 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 (except the arrowroot flour) 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!
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.
Nutrition
Calories: 372kcal | Carbohydrates: 33g | Protein: 14g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 1515mg | Potassium: 601mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1250IU | Vitamin C: 14.9mg | Calcium: 90mg | Iron: 2.7mg
Tried this recipe?Let us know how it was!