AIP Friendly Spaghetti Squash Tuna Casserole

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

AIP Friendly Spaghetti Squash Tuna Casserole

Comfort food and strict elimination eating don't usually belong in the same sentence, but this casserole pulls it off beautifully. Roasted spaghetti squash stands in for pasta, giving you those satisfying, fork-twirled strands without any grains in sight. The creamy sauce gets its richness from full-fat coconut milk thickened with arrowroot starch — no dairy, no nightshades, no shortcuts that would knock you off protocol. Leeks, cremini mushrooms, garlic, and a warm blend of thyme, oregano, turmeric, and ginger build layers of savory depth that make this feel genuinely indulgent. Coconut aminos and a splash of apple cider vinegar round out the flavor so nothing tastes flat or like it's missing something. Two cans of water-packed tuna fold right into the sauce, making this a high-protein, weeknight-friendly bake that serves four and reheats like a dream. A scatter of fresh parsley at the end keeps it bright and a little fancy without any extra effort.

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Ingredients

4 servings

For the squash

1 medium spaghetti squash (about 3 lb)
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1 tbsp olive oil
½ tsp salt

For the sauce

2 tbsp olive oil
2 medium leeks, white and light-green parts only, thinly sliced
3 cloves garlic, minced
8 oz cremini mushrooms, thinly sliced
1 tsp dried thyme
½ tsp dried oregano
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp arrowroot starch
1 can (13.5 oz) full-fat coconut milk
1 cup bone broth
1 tbsp coconut aminos
1 tbsp apple cider vinegar
¾ tsp salt

For the casserole

2 cans (5 oz each) tuna packed in water, drained

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the spaghetti squash halves cut-side up on a rimmed baking sheet, brush with 1 tbsp olive oil, and sprinkle with 1/2 tsp salt. Roast for 40–45 minutes, until the flesh is tender and a fork slides through the strands with no resistance.
2
Let the squash cool for 10 minutes, then use a fork to scrape the flesh into long strands. Transfer the strands to a colander and press gently with a clean kitchen towel to remove excess moisture. Set aside.

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