Lactose Free Spaghetti Squash Tuna Casserole

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Lactose Free Spaghetti Squash Tuna Casserole

Tender strands of roasted spaghetti squash stand in for pasta here, soaking up a rich, savory sauce built from sautéed leeks, garlic, and cremini mushrooms. Full-fat coconut milk and bone broth simmer down with turmeric, ginger, thyme, and oregano into a thick, velvety base, while a splash of coconut aminos and apple cider vinegar keeps things bright and balanced. Flaky tuna folds right into that sauce along with the squash, then the whole thing bakes until the edges bubble and the top turns lightly golden. A scatter of fresh parsley finishes it off with a pop of color and freshness. It's a comforting, casserole-style dinner that happens to be a solid choice for a lactose free table, packed with flavor from real vegetables and warm spices rather than anything heavy or rich in the traditional sense. Leftovers reheat beautifully, making it an easy one to keep on rotation.

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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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