Spaghetti Squash Tuna Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A healthy, low-carb take on tuna noodle casserole using spaghetti squash instead of pasta and coconut milk for creaminess. Packed with mushrooms, peas, and protein from the tuna. This paleo-friendly casserole is filling and nutritious.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 5 oz cans tuna (drained)
- 1 tablespoon olive oil
- 1 13.5 oz can coconut milk (regular or lite)
- 1 large yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 cups sliced baby bella mushrooms
- ½ teaspoon pepper (plus more to taste)
- 1 teaspoon sea salt (plus more to taste)
- 1 medium-large spaghetti squash
- 1 cup frozen peas (thawed)
- ¼ teaspoon cayenne pepper ((optional))
- pinch of nutmeg
- ½ cup crushed sprouted seed or almond flour crackers
- parsley (for garnish)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 392mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1029mg
- Calcium
- 141mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 392MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.