This is a Midwest comfort food at it’s finest, but most of the recipes are not the healthiest in the least. This recipe turned out super yummy and is a perfect meal for those who need to stay away from meat on Friday’s. If you have a picky child or spouse’s this is a great way to get them to eat their veggies! Serves 2.
1 cooked small spaghetti squash **see below
3/4 unsweetened almond milk
1 15-oz can tuna or albacore (packed in water, I get Wild Selections from Target)
1 cup frozen peas
1 egg (beaten)
1 clove garlic
1/2 teaspoon pepper
1 stalk celery
1/2 chopped medium onion
1/4 cup nutritional yeast (you can use Parmesan cheese if you would like)
Optional: mozzarella cheese (veggie/soy brand if dairy intolerant)
1. Cook your squash. Cook the spaghetti squash by cutting in half, scooping out the
seeds, and placing in a large baking dish lined with ½ inch water covering the squash.
Then bake at 375 for 45-60 minutes if it a larger one. Remove from oven and shred with
3. Continue to keep the oven heated.
4. In a medium bowl, mix your beaten egg, yeast, salt and pepper, peas,celery, onion, pepper, tuna, and
almond milk together.
5. Pour into a large casserole dish.
6. Scrape the insides from the squash and mix them into the tuna mixture that is in your
7. Top with cheese (if desired).
8. Bake at 375 for 30 minutes, or until top is golden brown.
Nutritional InformationCalories: 383
Protein: 44 grams
Fats: 13.2 grams
Carbs: 23.3 grams
Sugar: 9 grams