Fiery spaghetti squash noodles with velvety flavor-stuffed coconut-cream sauce! Whole30, paleo, and made in only minutes! A simple solid family formula everybody will love. Ideal for dinner prep; can be made ahead and solidified hauled out whenever the timing is ideal!
Be that as it may, these flavors! The mix is zesty, tasty, and sudden! This rich sauce combined with spaghetti squash noodles hits the spot and is attractive.
Since I'm a fan, I needed to pick a delicate bubbled egg to finish everything off-discretionary, yet profoundly recommended!
Also Try Our Recipe : Healthy Zuppa Toscana (Whole30, Paleo, Dairy Free)
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 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!
For more detail : bit.ly/2XVa6W5
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