Spaghetti Squash Tuna Noodle Casserole Boats

A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy goodness and ample protein. Gluten-free, dairy-free, low-carb and paleo! I received free samples and compensation by Genova in exchange for recipe development. All opinions are my own. 

Spaghetti squash tuna noodle casserole boats // gluten-free, dairy-free, low-carb and paleo!

Healthy Tuna Noodle Casserole

I remember loving tuna noodle casserole as a kid, but I honestly haven’t had it in years. It makes sense considering tuna noodle casserole isn’t really known for being a health-focused meal. It’s more of a comfort food classic.

Anyhow, given the popularity of my spaghetti squash lasagna boats from last year I thought it would be fun to do a similar spaghetti squash boat recipe with tuna casserole. I’m so glad I had the idea, because this combo is so comforting and delicious. Maria and I both loved the recipe while testing it and Isaac was impressed when I served it up for dinner one night as well.

You can’t go wrong with creamy, noddle goodness… even if the noodles are a veggie!

A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy noodle goodness. Gluten-free, dairy-free, low-carb and paleo!

I’m diggin’ this recipe for a bunch of different reasons. 1.) The casserole is served out of a spaghetti squash bowl, which is super fun and meals less dishes. LOVE! 2.) It’s super healthy — loaded with good for you ingredients, protein and healthy fats. 3.) The creamy mushroom sauce is completely dairy-free… made with coconut milk!!

While making the sauce, Maria and I couldn’t help but realize that it’d make a great soup on it’s own so we’ll likely be experimenting with a full blown mushroom soup recipe soon.

A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy noodle goodness. Gluten-free, dairy-free, low-carb and paleo!Genova Tuna

For the tuna we used two cans of Genova’s easy open albacore tuna packed in olive oil. Genova’s tuna tastes great, plus it’s wild-caught, non-gmo and Marine Stewardship Council (MSC) certified, which means the fish are responsibly caught by a certified sustainable fishery. Learn more about their new cans with the blue label and the MSC certification here.

A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy noodle goodness. Gluten-free, dairy-free, low-carb and paleo!

For the topping we used gluten-free sprouted seed crackers, but you could also use almond flour crackers or another cracker you love. Store bought or homemade crackers will work. You certainly don’t need the crackers, but they add a nice crunch and a bit of texture to an otherwise soft and creamy dish.

A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy noodle goodness. Gluten-free, dairy-free, low-carb and paleo!

If you make this spaghetti squash tuna casserole please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is super helpful for the EBF team and other EBF readers. 

Print
A healthy spin on a comfort food classic, these spaghetti squash tuna casserole boats are filled with loads of creamy noodle goodness. Gluten-free, dairy-free, low-carb and paleo!

Spaghetti Squash Tuna Casserole


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x

Description

A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy goodness and ample protein. Gluten-free, dairy-free, low-carb and paleo!


Scale

Ingredients

  • 2 5 oz Easy Open Cans Genova Albacore Tuna in Olive Oil, drained
  • 1 tablespoon olive oil
  • 1 15 oz can coconut milk (regular or lite)
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 cups sliced baby bella mushrooms
  • 1 1/2 teaspoon pepper
  • 1 1/2 teaspoon sea salt
  • 1 medium-large spaghetti squash
  • 1 cup frozen peas, thawed
  • 1/4 teaspoon cayenne pepper
  • pinch of nutmeg
  • 1/2 cup crushed sprouted seed or almond flour crackers
  • parsley, for garnish

Instructions

  1. Heat oven to 350°. Chop spaghetti squash in half length wise, scoop out seeds with a spoon. Coat the inside of each half with a tiny bit of olive oil. Place on a baking sheet, cut side down and bake for about 40-50 minutes or until you can easily pierce a fork through the squash.
  2. While squash is baking, prepare your sauce by adding oil to a medium pot on medium-high heat. Add onion, garlic, salt, pepper, cayenne and nutmeg. Cook, stirring often, for about 10 minutes or until onion and garlic are aromatic and translucent.
  3. Add mushrooms and cook until onions are browning a bit and mushrooms are soft.
  4. Add in coconut milk and cook on medium high until sauce has reduced in half, to the thickness of gravy. Be sure to stir the sauce often so that it doesn’t stick. This should take about 15-20 minutes. Once reduced, remove sauce from heat, add in thawed frozen peas and tuna. Stir to combine.
  5. By this time your squash should be fully cooked, or close to it. Remove squash from oven and let cool for 5-10 minutes before scraping the inside of the squash with a fork to remove the spaghetti-like strands.
  6. The cooked spaghetti squash may seem liquidy. If so, place in a fine-mesh colander to remove access liquid. Press strands down with a fork or spatula to really press it all out.
  7. Add drained spaghetti squash strands into the sauce mixture and toss to combine.
  8. Spoon spaghetti squash tuna mixture into the bottom of each squash half. Top each with 1/4 cup cracker crumbs.
  9. Bump oven temp to 375° and bake for 10 minutes, or until casserole is heated through and crackers are a little golden.
  10. Remove from oven, sprinkle with fresh parsley and enjoy!

  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 391
  • Sugar: 7g
  • Fat: 25g
  • Carbohydrates: 22g
  • Fiber: 5g
  • Protein: 22g

Keywords: spaghetti squash tuna casserole

My Favorite Way to Cook Spaghetti Squash

If you’re not making spaghetti squash boats, my favorite method of cooking spaghetti squash involves slicing it into rings and roasting it. It results in long spaghetti-like noodles and squash that isn’t watery! Check out my how guide for how to cook spaghetti squash.

More Spaghetti Squash Recipes to Try:

Leave a comment

Your email address will not be published. Required fields are marked *

    13 comments
  1. This recipe is absolutely delicious! I used tuna in water and drained the water and topped with breadcrumbs instead of crackers and a little shredded Parmesan. Super tasty!!

  2. I made this tonight and we loved it! We didn’t have mushrooms, so I subbed in frozen corn instead. It’s a very versatile recipe because you can sub the veggies and play around with spices and herbs. Our daughter found it to be “spicy” so I’ll reduce the pepper and cayenne next time to reduce heat. This might be a dumb question, but… does it call for one and a half teaspoons (1 1/2 tsp) of sea salt and pepper? Or is it one half of a teaspoon (1/2 tsp) of sea salt and black pepper?
    Thanks for sharing this recipe!

  3. I love your recipe I’ve made it before. I just didn’t have coconut milk on hand so I thought I could substitute it with another milk. I did it with the flour and liquid method instead of soup. It came out good but I still rather have your version.

    • hmmm.. I haven’t tried it with any other milk, but you can certainly test it out. I used coconut milk here as a creamy non-dairy sub for canned soup, which is traditional for tuna noodle casserole. Let me know if you test it with another milk.

  4. This was wonderful. I used pouches of low sodium tuna in water and ended up putting all together in a casserole dish. I used shredded steamed carrots instead of peas. We loved this. Can’t believe how much flavor without cheese. The lite coconut milk made a perfect sauce. I even used less of it mixed with veggie broth. This is now my tuna casserole recipe.

  5. I made this with chicken (and have tuna) also added carrots (cooked in microwave)we love this recipe! I eat low carb and have missed casseroles!

  6. My daughter made this and it was delicious .im sure I will be making it myself soon.,it was just as good 2 days later. Thanks for the recipe.

  7. This looks yummy!! Do you think it would keep well as leftovers? And, any suggestions on a substitute for mushrooms? Thank you.

    • We didn’t have enough leftover for me to test this, but I think it would keep well! You could probably just leave the mushrooms out and use more onions if you don’t like enjoy them. Let me know if you try it. 🙂

Subscribe + get eating!

Grab your Free 3 Day Clean Eating Meal Plan

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!