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

Cook Time 30

Total Time 40

Servings Servings

Calories 118kcal

Author Heather Cooan

Ingredients

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

Instructions

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!

Nutrition

Calories: 118kcal | Carbohydrates: 17g | Protein: 12g | Fat: 2g | Fiber: 4g