Tuna Casserole with Spaghetti Squash Noodles
Active Time: 20 minutes / Cook Time: 50 minutes / Total Time: 60 minutes
Makes 4 servings
- 1 large spaghetti squash, halved and seeds removed (save for roasting, if desired)
- 1 tablespoon ghee, plus more for greasing the casserole dish
- 1 yellow onion, diced
- 1 medium zucchini, diced
- ½ teaspoon fine sea salt, plus more to taste
- 2 tablespoons cornstarch or arrowroot
- 1 ¼ cups low-sodium chicken broth
- ¾ cup almond milk
- 1 cup frozen peas
- 2 (6 oz.) cans no-salt added tuna packed in water, drained and flaked
- 2 plum tomatoes, chopped
- ¼ cup grated parmesan cheese
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and place squash cut-sides down on parchment. Bake 30-35 minutes, or until squash is tender but strands are not mushy. Leave the oven on.
- While the spaghetti squash bakes, heat ghee in a large saucepan over medium heat. Add the onion, stir, and cover. Cook 5 minutes, add the zucchini, stir, and repeat. If the onion is browning too quickly, add a tablespoon of water. The onions should be very tender and a very light golden color at the end of 10 minutes.
- Whisk salt, cornstarch or arrowroot, and chicken broth together in a large measuring cup.
- Whisking constantly, add the broth mixture to the onions, followed by the milk.
- Increase the heat to medium-high and bring the mixture to a boil, whisking constantly. Remove from the heat and stir in the peas and tuna. Set aside.
- Scrape ½ of the spaghetti squash into the tuna and sauce mixture. Transfer to a greased 2-quart casserole dish.
- Sprinkle the top of the casserole with tomatoes and then sprinkle over the cheese.
- Bake the casserole until the mixture is bubbling and the cheese is lightly golden, about 18-20 minutes.
- Cut each squash in half so that there are 4 servings. Enjoy a serving per person for dinner tonight. Allow the remaining two servings to cool, and then cover and refrigerate for lunch tomorrow.