Dairy Free Spaghetti Squash Tuna Casserole

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Dairy Free Spaghetti Squash Tuna Casserole

Roasted spaghetti squash gives this casserole its cozy, noodle-like base without any grains in sight, soaking up a savory sauce built from sautéed leeks, garlic, and cremini mushrooms. That sauce gets its creamy body from full-fat coconut milk and bone broth, thickened with arrowroot and layered with turmeric, ginger, thyme, and oregano for real depth. A splash of coconut aminos and apple cider vinegar adds a savory, tangy edge that plays beautifully against the sweetness of the squash. Flaked tuna folds right in, turning this into a satisfying, protein-packed main that bakes up bubbling and golden at the edges. Finished with a scatter of fresh parsley, it's a comforting, casserole-night classic that fits neatly into a dairy free kitchen.

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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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