Jalapeño Tuna Casserole

Truthfully I am a very latecomer to the world of tuna casserole. I mentally classified the dish in the same category as jello salad, spam and tv dinners, all retro food that did not need to make a comeback.


  • 1 medium spaghetti squash
  • 1 cup cashews soaked in boiling water for 10 minutes
  • 1/3 cup nutritional yeast (swap for cheddar cheese if SCD)
  • 1/2 cup chicken or vegetable stock
  • 1/2 cup almond milk
  • 1 1/2 tbsp coconut oil or ghee
  • 3 cloves garlic minced
  • 1 medium onion finely diced
  • 300 grams mushrooms diced
  • 1/2 tsp salt
  • 1/4 cup finely diced jalapeño
  • 2 5-ounce cans tuna

Optional Topping

  • 1/3 cup brazil nuts
  • 1/4 cup nutritional yeast (swap for parmesan if SCD)
  • 1/4 cup almond flour
  • 1 tbsp melted ghee or coconut oil



  1. Preheat the oven to 210 degrees Celsius (425 degrees Fahrenheit)
  2. Using a sharp knife cut the spaghetti squash in half width wise. Scoop out the seeds and place the spaghetti squash cut side down on a baking sheet. Bake the spaghetti squash for 30-35 minutes until the skin of the squash can easily be pierced with a fork. Allow to cool slightly before pulling the squash into strands using a fork. 
  3. In a high speed blender combined the drained cashews, nutritional yeast, almond milk and stock. Blend until completely smooth. 
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  6. GET FULL RECIPE>>https://www.everylastbite.com/2018/10/09/jalapeno-tuna-casserole/