I know, I know…you’re turning up your nose. No one “loves” tuna casserole, in addition to the fact that it is loaded with fat and carbs. I encourage you to try this version.. just once.. I guarantee you will put it into your menu cycle. With Meatless Mondays, Lent, and the cost of meat soaring, now is the perfect time to try this. Using half spaghetti squash and half pasta you are cutting your carbs significantly. Because the spaghetti squash brings a creamy texture to the dish, you can also cut down on fat from added cheeses and milk.. No flour-y roux in this either. And if you “really” can’t stand tuna, cooked chicken is always a viable alternative. The end result was such a hit I do not have step by step pics, but thought it was worth sharing.
1/2 lb. angel hair or spaghetti, cooked and drained
1/2 roasted spaghetti squash, made into strands (directions here)
1 large can solid white albacore tuna, in water
1 C. Ricotta cheese
1/2 C. Cheddar, Monterey Jack or Mozzarella cheese
1/3 C milk (I used 2%, fat free would work as would cream)
1/4 C. Parmesan cheese, freshly grated (any salty dry cheese will work )
1 t. Old Bay
1 t. dried dill
1 t. pepper
1 T. butter
1/4 C. bread crumbs or panko
A sprinkle more of Old Bay, and dill for the top
Combine ricotta, milk , Parmesan and seasonings. Prepare pasta and drain. Mix with strands of spaghetti squash.While pasta and squash are still hot, mix in ricotta until it is evenly distributed throughout.
Add the tuna, and break the chunks up so it is also evenly distributed throughout the pasta and squash. Pour into a 9×9 pan.
Optional: Dot with a little butter and sprinkle bread crumbs or panko on top.
Pre heat 350 degree oven. Bake 40 minutes until brown and bubbly.
Served with some asparagus on top, this looks like a gourmet dish!