Tuna Casserole with Spaghetti Squash

Cooking onion, celery and carrot together is a classic “trinity” of aromatics called Mirepoix in French. (MEERpwah). Any time you want a dish to have that aromatic flavor, start with this combination. In most applications you would use 2 parts onion to one part each carrot and celery, usually diced to 1/2 inch size. It’s the classic way to start most soups and stews, in fact.

What I’ve done with this recipe is emulate a better, healthier mushroom soup (traditionally from a can, disgusting) as a base, same as I did with the Green Bean Casserole recipe, This simple sauce is fresher, more velvety in texture and the flavor of the mushrooms stands out and lends a nice umami flavor to the dish. The additional of nutritional yeast gives

it a light cheesy, nutty flavor. If you’re making this Whole30, leave off the crumb topping. But if you’re familiar with Simple Mills, or any grain-free cracker, you can keep the recipe paleo and have a nice crunchy topping.

Finally, cooking the spaghetti squash in the microwave with this method renders tender, al-denté strands quickly, saving time. Don’t worry, you’ll get those nice crispy edges when the casserole bakes in the oven.

Or, try this version using 1 box of cassava spaghetti instead of spaghetti squash.

Watch my video on how to make this Tuna Casserole on Paleo Cooking Live! Terrific Tuna!

Yield: 6

Living Delish & Nutrish: Tina Wells

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Tuna Casserole

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

• 1 Spaghetti Squash, cut in half width-wise, seeds removed
• or
• 1 box Jovial Cassava Pasta, cooked al dente
• 2 Tablespoons olive oil or avocado oil
• 1 cup onion, diced
• 1 cup carrot, diced
• 1/2 cup celery, diced
• 1/4 cup mushrooms, diced
• 1 13-ounce can Coconut milk, refrigerated and water discarded from solids
• 2 Tablespoons Tapioca Starch
• 3 5 ounce cans of tuna in oil, preferably wild caught
• 1/4 cup Nutritional Yeast
• Topping, Optional
• 10 to 12 Simple Mills crackers, crushed (Omit for Whole30)
• 1 Tablespoon ghee, for topping cracker crumbs (Omit for Whole30)

Method

1. Preheat oven to 350º F.
2. Place spaghetti squash cut-side down in a bake proof dish, add 2 Tablespoons of water and cover with plastic wrap. Microwave for 12 to 15 minutes (adjust time for your appliance and the size of the squash).
3. Remove plastic wrap carefully, avoiding escaping steam. (The plastic wrap will “shrink” around the squash halves) Scrape strands into casserole dish prepared with oil or avocado oil spray. Set aside.
4. If using cassava pasta, cook and drain according to package directions, however allow pasta to be a bit more al dente, as it will continue to cook in the oven.
5. In a large sauté pan or skillet with high sides, add the olive oil and sauté the onion until translucent, then add the carrots, celery and mushrooms. Cook until al denté.
6. Combine the tapioca starch with enough water to make a thick slurry.
7. Add the coconut milk solids and stir to melt into the vegetables. Once bubbly, add the tapioca starch slurry. Stir constantly until thickened. Add the nutritional yeast and stir to combine.
8. Add the tuna, flake to small pieces and stir to coat with sauce.
9. Pour tuna mixture over the spaghetti squash in the casserole dish and stir to completely coat squash strands. Flatten top with spatula.
10. Add the crushed cracker crumbs and dollop ghee around evenly (if using)
11. Bake about 20 minutes, until bubbly.
12. Allow to cool slightly before serving.

https://www.livingdelishandnutrish.com/recipe/tuna-casserole-with-spaghetti-squash-paleo-whole30

©Tina Wells Luxury Brands, LLC

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