Favorite noodles coming your way! Made in 10 minutes, creamy tuna noodles made with spaghetti squash and coconut cream sauce- paleo, whole30, and dairy free.
“You taste sooo good, I want to dance.” Words. From me. As I danced around the kitchen with a spatula for a microphone and a massive serving spoon of creamy noodles in the other. Feet were moving. Dance was happening. Noodles were bringing happiness. You need it.
It’s not very often that a paleoer gets noodles. And when they do watch out! It’s a regular show routine in the kitchen. There will be dancing! Singing! Happiness! NOODLES! Ooodles and oodles of noodles!
squash forever
Soooo creamy I could eat it forever. I did eat it all week if that’s any consolation. Breakfast tuna noodles, check. Lunch tuna noodles, check. Dinner tuna noodles, again… check! Yup. Pretty much confirms it, tuna noodles are perfectly acceptable anytime of day. At least in this house.
I’m a savory for breakfast kinda girl, so whether it’s a massive green salad, soup, or tuna noodles, it’s not a rare sight to see me leaning against the kitchen counter at 8am with my savory breakfast bowl.
Who’s in the mood for some ultra creamy cashew cheese sauce, besides muah? It’s good. You gotta try it! But then again, if you do you’ll want to put it on your sweet potato noodles… and if you put it on your sweet potato noodles, you will want some chicken to go with that. And if you put some chicken with it, you’re going to want to make zucchini noodles and try it with that! And if you do that, then you will want to………. you get the idea- you want this! You need this! Make this!
K, bye. I’m off to eat oodles and ooodles of nooooodles.
Creamy Spaghetti Squash Tuna Noodles
Ingredients
- 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
- 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.
Recipe 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".