SPICY SPAGHETTI SQUASH NOODLES

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!

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
SPICY SPAGHETTI SQUASH NOODLES

INSTRUCTIONS
  1. 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

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