Emulsifier Free Spaghetti Squash Tuna Casserole
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Learn more →Ingredients
4 servings
For the squash
- 1 medium spaghetti squash (about 3 lb)
- 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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