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Healthy and Paleo: Spicy Spaghetti Squash Noodles With Coconut Cream Sauce

This is a family recipe that we guarantee everyone will love! It’s easy to prepare, extremely healthy and it’s also paleo. Prepare your taste buds to taste something flavorful, spicy and unexpected!

Here’s what you need to prepare the spicy spaghetti squash noodles:

  • 1 medium cooked spaghetti squash
  • 6 oz canned tuna

For the sauce:

  • 2 cans full fat coconut milk
  • 2-4 tbsp. arrowroot flour for thickening
  • 2 tsp. poultry seasoning
  • 2 tsp. minced garlic
  • 2 tsp. sea salt
  • 1 small white onion (chopped in 1/4″ pieces)
  • 1/2 tsp. red pepper flakes
  • 1 tsp. paprika


Bake the spaghetti squash. Cut the spaghetti squash in half, lengthwise. Lay them face up on a baking tray and brush with some olive oil. Bake on 450F, for about 20 minutes.

Grab a frying pan. Add some olive oil and saute the onions on medium heat. Add the rest of the sauce ingredients and keep ion mixing. Bring the sauce to boil, and then add the flour. Reduce to simmer and cook for 3 more minutes. Don’t cook too long because the sauce will become very thick.

Add the cooked spaghetti squash and tuna into the sauce and serve! Enjoy!

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