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Spicy Spaghetti Squash Noodles

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Creamy, spicy, and packed with flavor—this dish redefines comfort food with a nourishing twist. Using coconut milk and spaghetti squash as a base, it’s rich and satisfying without weighing you down. Add in your favorite protein and a little heat, and you’ve got a one-bowl wonder that’s Whole30-friendly and endlessly cozy.

Ingredients

Scale

For the Sauce

2 cans (27 oz total) 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 (¼” pieces)

½ tsp red pepper flakes (adjust to taste)

1 tsp paprika

For the Noodles

1 medium spaghetti squash, cooked and shredded

6 oz canned tuna (or substitute salmon or chicken)

Instructions

Cook the Sauce

In a large skillet, heat a bit of oil over medium. Sauté onion and garlic until soft (3–4 mins).

Add coconut milk, poultry seasoning, salt, paprika, and red pepper flakes. Bring to a simmer.

Whisk in arrowroot flour gradually to thicken. Cook for 5–7 minutes until smooth and creamy.

Prepare Squash & Combine

Cook squash ahead of time: halve, scoop seeds, roast cut-side down at 400°F for 35–40 mins. Shred with fork.

Add squash and canned protein to the sauce. Stir until fully coated and heated through.

Serve & Enjoy

Spoon into bowls and top with extra red pepper flakes or fresh herbs if desired.

Notes

A little spicy, a lot comforting—this creamy squash bowl is bold, balanced, and bursting with flavor.

Nutrition

Find it online: https://thecomfortspoon.com/spicy-spaghetti-squash-noodles/