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Tuna Casserole with Spaghetti Squash Noodles

Active Time: 20 minutes / Cook Time: 50 minutes / Total Time: 60 minutes

Makes 4 servings

Tuna Casserole w Spaghetti Squash Noodles.JPG

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. Whisk salt, cornstarch or arrowroot, and chicken broth together in a large measuring cup.
  4. Whisking constantly, add the broth mixture to the onions, followed by the milk.
  5. 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.
  6. Scrape ½ of the spaghetti squash into the tuna and sauce mixture. Transfer to a greased 2-quart casserole dish.
  7. Sprinkle the top of the casserole with tomatoes and then sprinkle over the cheese.
  8. Bake the casserole until the mixture is bubbling and the cheese is lightly golden, about 18-20 minutes.
  9. 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.