Oral Allergy Syndrome Friendly Spaghetti Squash Tuna Casserole

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Oral Allergy Syndrome Friendly Spaghetti Squash Tuna Casserole

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Ingredients

4 servings

For the squash

1 medium spaghetti squash (about 3 lb)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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