Paleo Spaghetti Squash Tuna Casserole

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Roasted spaghetti squash strands stand in beautifully for pasta here, soaking up a rich, savory sauce built from sautéed leeks, garlic, and earthy cremini mushrooms. That sauce gets its silky body from full-fat coconut milk and bone broth, warmed with turmeric, ginger, thyme, and oregano for a flavor that's deep and a little smoky without any heaviness. Flaky tuna gets folded right into the mix, so every bite carries that classic casserole comfort in a lighter, vegetable-forward form. A quick trip into the oven turns the top lightly golden and bubbling at the edges before a scatter of fresh parsley finishes it off. It's a satisfying, one-dish dinner that fits neatly into a Paleo kitchen, no grains or dairy required to get there.

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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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