Tuna and Tomato Spaghetti Squash may sound crazy, but it's so good! This recipe is a simple recipe made from pantry staples and it's a really nice change of pace from your normal marinara sauce!
The inspiration for this dish is from a Food Network star. I'm a huge fan of Giada De Laurentiis, she's gorgeous and makes fantastic recipes that I can easily convert to fit my dietary needs. I have every cookbook she's ever published and am mesmerized every time she shows up on the Food Network.
A while back I found her Tuna and Tomato Sauce recipe and even though I was skeptical, I tried it. Wow, it's amazing and I've been making it ever since.
Back before I found out about my gluten sensitivity, used regular pasta, then I switched to brown rice, corn, or quinoa pasta, and now that I've discovered sensitivities to all grains, I put it over spaghetti squash. You can use whatever pasta substitute you like.
If you can handle dairy, you top with freshly grated Parmigiano-Reggiano or you could even chop up some pine nuts or toasted almonds and throw em on top for some additional texture! If you have fresh herbs, top with fresh Italian parsley or basil. OMG, I'm drooling...
Serve it with a fresh green salad, steamed broccolini, or maybe some balsamic Brussels sprouts and you have a fantastic Italian dinner without all the carbs and wheat! Now I just need to figure out how to make a safe gelato and we'll be all set! Bon appetite!
What's your favorite pasta substitute?
I really like shiitake noodles too! You can use steamed veggies, palmini noodles, or one of the other million alternatives out there depending on what your needs are.
If you decide to make tuna and tomato spaghetti squash, come back and share your thoughts. I'm curious to hear how folks like it and what type of noodle replacement they decided to use!
Tuna And Tomato Spaghetti Squash (Keto, Paleo, GFDF, Whole30, Vegetarian, Low-Iron)
- 15 oz. Muir Glen Tomato Sauce
- 10 oz. Tuna 2 cans
- 2 Teaspoons Drained Capers
- Zest of One Lemon
- Salt and Freshly Ground Black Pepper to Taste
- 1 Tablespoon Italian Seasoning
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Spaghetti Squash or Noodle Replacement of Choice
- Pre-heat the oven at 375*.
- Cut one spaghetti squash in half from stem to bottom (length-wise).
- Scrape out the seeds and pulp.
- Season however you like, I drizzle mine with olive oil and sprinkle garlic salt on it.
- Place each half of the squash face down (skin side up) and bake for 30 minutes.
- While the squash is baking, combine the tomato sauce, tuna, capers, garlic powder, onion powder, and lemon zest in a heavy large skillet.
- Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.
- Remove from the oven and let cool a bit.
- Use a fork to pull the strands out of the squash onto a plate.
- Serve sauce over the squash and enjoy!