Spaghetti Squash Tuna Casserole Recipe
For the cashew cream sauce:
For the squash:
Preheat the oven to 450°.
For the cashew cream sauce: In a blender or food processor, combine the cashews, almond milk, garlic cloves, salt, garlic powder, pepper, nutmeg and 1 cup water. Blend on high until smooth, about 30 seconds. Set aside.
For the squash: Drizzle the olive oil over the flesh of the spaghetti squash and season with the salt and pepper. Place the squash skin-side down on two large baking sheets. Roast for 30 to 35 minutes, until the squash is fork-tender and the edges have browned. Let the squash cool and reduce the oven temperature to 375°.
To assemble: While the squash roasts, in a large skillet over medium heat, heat 1 tablespoon of the olive oil. Add the onion and 1/2 teaspoon of the salt and cook, stirring frequently, until the onion is tender and the edges have browned, 7 to 8 minutes. Transfer the onion to a large bowl and set aside.
In the same pan, heat the remaining 1 tablespoon oil. Add the mushrooms and 1 teaspoon of the salt, and cook, stirring, until they are tender and have released most of their moisture, 8 to 9 minutes. Set aside.
Once the spaghetti squash is cool enough to handle, scrape the flesh into the bowl with the cooked onion. Add the cashew cream sauce, mushrooms, tuna, beaten eggs and remaining 1 teaspoon salt. Using your hands, combine the ingredients until they are thoroughly incorporated.
Lightly grease a 9 by 13-inch baking pan with olive oil.
Pour the spaghetti squash mixture into the prepared pan and spread it into an even layer. Bake the casserole for 40 minutes. Remove from the oven and sprinkle with the crushed pork rinds. Return to the oven and bake for 15 minutes more, or until the casserole is cooked through and the edges have browned. Slice the casserole to serve.
Excerpted from The Whole Smiths Good Food Cookbook © 2018 by Michelle Smith. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.