Spicy Spaghetti Squash Noodles

Spicy Spaghetti Squash Noodles

Spicy Spaghetti Squash Noodles

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

  • First of all. 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.
  • After that, Add cooked spaghetti squash and tuna to sauce, combine, and serve!
  • After it, etc
  • Complete Ingredients and Instructions: https://paleoglutenfree.com/recipes/spicy-spaghetti-squash-noodles/

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