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Tuna And Tomato Spaghetti Squash (Keto, Paleo, GFDF, Whole30, Vegetarian, Low-Iron)
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!
Course Mains
Cuisine Italian
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 6 Servings
Calories 118 kcal
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!
Calories: 118 kcal | Carbohydrates: 17 g | Protein: 12 g | Fat: 2 g | Fiber: 4 g