Tuna & Spaghetti Squash Casserole Recipe – Turmeric & Almond Crust

Last Updated on 6 months ago by Neha Deshmukh

Tuna & Spaghetti Squash Casserole Recipe – Turmeric & Almond Crust

Hey everyone! I’m so excited to share this Tuna & Spaghetti Squash Casserole with you. It’s a dish I stumbled upon while trying to sneak more veggies into our family dinners, and it’s become a real comfort food favourite. It’s surprisingly light, packed with flavour, and has a lovely golden, nutty crust. Trust me, even the pickiest eaters will ask for seconds!

Why You’ll Love This Recipe

This casserole is a winner for so many reasons. It’s a fantastic way to use up spaghetti squash, it’s relatively quick to put together (especially if you prep the squash ahead of time!), and it’s just…delicious. The tuna and mushroom soup create a creamy base, the peas add a touch of sweetness, and that turmeric-infused almond crust? Chef’s kiss. Plus, it’s a great way to get a healthy dose of veggies and protein in one comforting dish.

Ingredients

Here’s what you’ll need to make this Tuna & Spaghetti Squash Casserole:

• 10 ounces canned tuna
• 2 cups homemade mushroom soup
• 2 cups peas
• 1 large spaghetti squash (4-5 pounds)
• 1 teaspoon fine sea salt
• ½ – 1 teaspoon turmeric powder (adjust to taste)
• ½ teaspoon black pepper
• ½ cup almond flour
• 1 tablespoon butter or ghee

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Spaghetti Squash – a healthy noodle alternative: This is the star of the show! It’s naturally low-carb and provides a lovely, slightly sweet base for the casserole. Don’t be intimidated by it – roasting it is super easy (more on that later!).
• Turmeric – its health benefits and flavour profile: Turmeric isn’t just for colour! It has amazing anti-inflammatory properties and adds a warm, earthy flavour. I love using it in savoury dishes like this one.
• Ghee vs. Butter – regional and flavour differences: You can use either butter or ghee for the topping. Ghee (clarified butter) has a slightly nuttier flavour and is a staple in many Indian kitchens. My grandmother always used ghee in everything, and I find it adds a lovely richness.
• Almond Flour – gluten-free option & nutty flavour: Almond flour gives the topping a wonderful texture and a subtle nutty flavour. It’s also a fantastic gluten-free alternative to traditional flour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, preheat your oven to 400°F (200°C).
2. Now, let’s tackle the spaghetti squash. Preheat your oven to 375°F (190°C). Halve the squash lengthwise, scoop out those seeds (save them for roasting later if you like!), and drizzle with a little oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 30-45 minutes, or until tender enough to easily shred with a fork.
3. While the squash is roasting, in a large casserole dish, combine the tuna, mushroom soup, peas, cooked spaghetti squash strands, salt, turmeric, and black pepper. Give it a good mix to make sure everything is well combined.
4. In a small bowl, mix the almond flour and butter (or ghee) together with your fingers until it forms a crumbly topping.
5. Once the spaghetti squash is ready, shred it with a fork and add it to the tuna mixture.
6. Remove the casserole from the oven and sprinkle the almond flour topping evenly over the surface.
7. Pop it back in the oven and bake for another 10 minutes, or until the topping is golden brown and bubbly. For extra crispiness, you can broil it for the last minute – but keep a close eye on it!

Expert Tips

• Don’t overcook the spaghetti squash! You want it tender, but not mushy.
• If you’re short on time, you can buy pre-shredded spaghetti squash.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• For a creamier casserole, add a splash of milk or cream to the tuna mixture.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Gluten-Free: It’s naturally gluten-free with the almond flour topping!
• Dairy-Free: Simply use a plant-based butter or ghee alternative. My friend, who’s lactose intolerant, swears by the coconut oil version.
• Spice Level: Add a pinch of cayenne pepper to the tuna mixture for a little kick. My husband loves it with a dash of chilli flakes!
• Keto Adaptation: Increase the fat content by adding an extra tablespoon or two of ghee to the topping.

Serving Suggestions

This casserole is fantastic on its own, but it also pairs well with a simple green salad or some steamed vegetables. It’s a complete meal in one dish!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

Let’s answer some common questions:

1. Can I use frozen peas in this casserole? Absolutely! Just make sure to thaw them before adding them to the mixture.
2. What is the best way to roast spaghetti squash to ensure it’s perfectly tender? Roasting cut-side down is key! It helps the squash steam in its own juices, resulting in a perfectly tender texture.
3. Can this casserole be made ahead of time? Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Just add the topping right before baking.
4. What can I substitute for tuna if I have an allergy or preference? You could try using cooked chicken or salmon instead of tuna.
5. Is turmeric essential to the flavour of this dish, or can I omit it? While it adds a lovely flavour and colour, you can omit it if you’re not a fan. It won’t drastically change the overall taste.
6. Can I use a different type of flour for the topping? You can, but almond flour provides the best texture and flavour. If you’re not gluten-free, you could try using regular flour, but you may need to adjust the amount of butter/ghee.