Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scrape out the seeds. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for about 40-45 minutes, or until the flesh is easily pierced with a fork. Once cooled slightly, use a fork to shred the flesh into spaghetti-like strands. I like to roast mine cut-side down to encourage even cooking and some caramelization.

Heat a drizzle of olive oil in a fry pan over medium heat. Add the chopped onions and sauté for a few minutes, stirring occasionally, until the onions turn golden and fragrant. This helps develop a sweeter, mellow onion flavor as a base for the sauce.

To the sautéed onions, add the full-fat coconut milk, poultry spice blend, minced garlic, sea salt, crushed red pepper flakes, and paprika. Stir everything well to combine, then increase the heat and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook for 3-5 minutes, stirring occasionally. This allows the flavors to meld and the sauce to heat through.

Sprinkle the arrowroot starch (start with 2 tablespoons and add more if needed) evenly over the coconut sauce. Immediately whisk the mixture vigorously to avoid clumps. Continue whisking and cook for 1-2 minutes until the sauce thickens to your liking. Remove from heat promptly to prevent over-thickening. I prefer to add the arrowroot gradually, as the sauce can thicken quite quickly.

Add the cooked spaghetti squash strands and canned tuna to the thickened coconut sauce. Gently toss everything together in the pan until well combined and heated through. Serve immediately! For extra flavor, sometimes I like to add a dash of fresh lemon juice or a sprinkle of fresh herbs right before serving.