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Tuna and Tomato Spaghetti Squash

Tuna And Tomato Spaghetti Squash (Keto, Paleo, GFDF, Whole30, Vegetarian, Low-Iron)

  • Author: Heather Cooan
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 6 Servings 1x
  • Diet: Gluten Free


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!


  • 1 15 oz. Can Miur Glen Tomato Sauce
  • 2 5 oz. Cans of Tuna
  • 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!
  • Category: Main
  • Method: Baked
  • Cuisine: Italian

Keywords: tuna and tomato sauce, spaghetti squash, tuna and tomato spaghetti squash