Ingredients

The following ingredients have 4 Servings
  • 1 medium spaghetti squash
  • 1 cup cashews (soaked in boiling water for 10 minutes)
  • 1/3 cup nutritional yeast ((swap for cheddar cheese if SCD))
  • 1/2 cup chicken or vegetable stock
  • 1/2 cup almond milk
  • 1 1/2 tbsp coconut oil or ghee
  • 3 cloves garlic (minced)
  • 1 medium onion (finely diced)
  • 300 grams mushrooms (diced)
  • 1/2 tsp salt
  • 1/4 cup finely diced jalapeño
  • 2 5-ounce cans tuna
  • 1/3 cup brazil nuts
  • 1/4 cup nutritional yeast ((swap for parmesan if SCD))
  • 1/4 cup almond flour
  • 1 tbsp melted ghee or coconut oil

Instruction

  • Preheat the oven to 210 degrees Celsius (425 degrees Fahrenheit)
  • Using a sharp knife cut the spaghetti squash in half width wise. Scoop out the seeds and place the spaghetti squash cut side down on a baking sheet. Bake the spaghetti squash for 30-35 minutes until the skin of the squash can easily be pierced with a fork. Allow to cool slightly before pulling the squash into strands using a fork. 
  • In a high speed blender combined the drained cashews, nutritional yeast, almond milk and stock. Blend until completely smooth. 
  • Melt the coconut oil in a skillet on medium heat. Add in the minced garlic and onion and sautee for 4-5 minutes until the onion has softened. Add in the mushrooms, sprinkle with salt and continue to cook for another 5 minutes until the mushrooms are golden and soft. 
  • Pour the cashew cream mixture into the pan and stir. Remove from the heat before stirring in the chopped jalapeños and tuna. 
  • In a baking dish combine the spaghetti squash noodles and sauce mixture, and stir so that the noodles are well coated. Add the optional crunchy topping before baking in the oven for 10 minutes until the top of the casserole is golden in colour.