Description
A healthier, single-serve cheesy tuna casserole recipe for the Specific Carbohydrate Diet! The crispy spaghetti squash base, melty cheese, and the savory spiced tuna filling make this dish one of my favorites to whip up on busy nights. Grain-free, SCD, Gluten-free, High protein, and packed with veggies!
Ingredients
Spaghetti Squash Base:
- 1 cup cooked spaghetti squash
- 1 tbsp. coconut flour
- 1 egg white
- 1/4 tsp. Himalayan pink salt
- 1/8 tsp. pepper
- 1/4 tsp. minced garlic
- 1/4 tsp. dried oregano
- 1/8 tsp. smoked paprika
Tuna Filling:
- 1, 5 oz. can of wild-caught tuna
- 2 tbsp. Plain Greek Yogurt
- 1/8 tsp. smoked paprika
- 1/8 tsp. black pepper
Toppings:
- 1/4 cup baby spinach, finely chopped
- 3 mini sweet peppers, sliced
- 1/3 cup shredded cheese (I used an asiago, parmesan, and fontina blend)
Instructions
- Preheat the oven to 400F. Lightly coat the bottom of a small casserole dish with avocado oil and set aside.
- In a small bowl, combine the ingredients for the spaghetti squash base. Mix well and evenly press the mixture into the bottom of the casserole dish. Bake for 20- 25 minutes until the edges are golden-brown.
- In a separate small bowl, combine the ingredients for the tuna filling together and mix. Transfer the tuna mixture on to the baked spaghetti squash base in the dish.
- Layer the chopped spinach and sliced peppers on top of the tuna.
- Evenly sprinkle the shredded cheese on top. Bake for another 10 minutes and enjoy warm!
- Category: entrees
- Method: bake
Nutrition
- Serving Size: 1 casserole
- Calories: 300
- Sugar: 2
- Fat: 9
- Carbohydrates: 7
- Fiber: 2
- Protein: 40
Keywords: specific carbohydrate diet, SCD, tuna casserole, single-serve, easy dinner, healthy dinner, tuna recipe, high protein, low carb, grain-free, gluten-free, gut health