I tried this recipe out this week and it was amazing! I was looking to switch up my meal since I’m always rotating between the same recipes and this was perfect! It definitely had a kick to it, which I liked, and the supporting flavors were spot-on. I’ll be saving this one!



  • 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


  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. 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.
  2. Add cooked spaghetti squash and tuna to sauce, combine, and serve!
Source of SPICY SPAGHETTI SQUASH NOODLES Recipe @ paleoglutenfree.com