Creamy Spaghetti Squash Tuna Noodles
Favorite noodles coming your way! Made in 10 minutes, creamy tuna noodles made with spaghetti squash noodles and coconut cream sauce- paleo, whole30, and dairy free.
Servings Prep Time
4servings 10minutes
Cook Time
5minutes
Servings Prep Time
4servings 10minutes
Cook Time
5minutes
Ingredients
Sauce
Noodles
Instructions
  1. 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”.