I had everything prepared. My shopping list was prepared. Photoshoot outlined out. Perishables in the vehicle… And then I went to make my fish noodle meal (since I have been having some genuine fish noodle cravings!!!). Nothing went as arranged.
The sauce turned darker and didn't have an aftertaste like fish noodle dish; warm, ameliorating, familiar flavor like my mother used to make. What's more, the noodles weren't thick enough to fulfill my egg noodle desiring. I had the decision to toss it out and begin group number two, or taste it and check whether it merited sharing.
Without the present slip-ups, there would be no hot spaghetti squash fish noodles. Much obliged to you, you insane spontaneous, stirred up-nothing-went-as-arranged day. So what do we have here? All things considered, a gigantic bowl of noodles first of all… would prefer you only not to delve your chopsticks into a major load of those noodles?!
Zesty spaghetti squash noodles with smooth flavor-pressed coconut-cream sauce! Whole30, paleo, and made in not more than minutes! Yet, these flavors! The mix is fiery, tasty, and surprising! This smooth sauce matched with spaghetti squash noodles hits the spot and is tasteful.
These noodles are hot! Also, I adore them that way! Thus will every one of you, who like a little space going down… yet for those of you who lean toward an all the more smooth bed, don't hesitate to lessen the measure of garlic and bean stew pieces in this formula to get a progressively mellow velvety flavor.
Also try our recipe Spaghetti Squash Au Gratin
An easy healthy family recipe everyone will love. Perfect for meal prep; can be made ahead and frozen- pulled out at your convenience! Paleo recipes for beginners.
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
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 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.
Source : https://bit.ly/2XVa6W5
Read more our recipe Chicken Broccoli Alfredo
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