Spicy spaghetti squash noodles with creamy-flavor-packed-coconut-cream sauce! Whole30, paleo, and made in just minutes! An easy healthy family recipe everyone will love. Perfect for meal prep; can be made ahead and frozen- pulled out at your convenience!
You know those days when you have everything planned perfectly… and nothing goes as planned? Yup, here too!
I had everything ready. My shopping list was prepped. Photoshoot sketched out. Groceries in the car… And then I went to make my tuna noodle casserole (because I have been having some serious tuna noodle cravings!!!).
Nothing went as planned.
The sauce turned brown and didn’t taste like tuna noodle casserole; warm, comforting, homey flavor like my mom used to make. And the noodles weren’t thick enough to satisfy my egg noodle craving.
I had the choice to throw it out and start batch number two, or taste it and see if it was worth sharing.
I guess since you are now reading this post, you can conclude what my decision was. Tasty enough to make it onto the keepers list, ugly fails turned awesome list.
Even though nothing went as planned, the result was a winner (!) and well worth the mess.
Without today’s mistakes, there would be no spicy spaghetti squash tuna noodles. Thank you, you crazy unplanned, mixed up-nothing-went-as-planned-day.
So what do we have here? Well, a massive bowl of noodles for starters… don’t you just want to dig your chopsticks into a big heap of those noodles?!
I have realized that some of my favorite things to make savory are: noodles and casseroles; hence why you see a boatload of these on my blog!
But these flavors! The combination is spicy, flavorful, and unexpected!
This creamy sauce paired with spaghetti squash noodles hits the spot and is very satisfactory.
Since I’m a fan, I had to choose a soft boiled egg to top it all off- optional, but highly suggested!
Spicy noodle know-how
Before you dig in, there are a few things you should know:
- These noodles are spicy! And I love them that way! And so will all of you, who like a little space going down… but for those of you who prefer a more mellow pallet, feel free to reduce the amount of garlic and chili flakes in this recipe to get a more mild creamy flavor.
- Second, you can sub spaghetti squash noodles for pretty much any other vegetable noodle you prefer (use this spiralizer to make vegetable noodles). Go crazy, like knock yourself out, but just dig into these noodles; you won’t regret it!!
More like this:
Spicy Spaghetti Squash Noodles
Ingredients
- 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
- 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!
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.