Tuna Casserole
  • 1 large spaghetti squash
  • ½ cup cashews (raw, unsalted)
  • 3 5 oz cans tuna packed in water (save the liquid from 2 of the cans)
  • ½ cup coconut milk
  • ½ cup mayo
  • 2 cups chopped cremini mushrooms
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp paprika
  • 1 Tbl dried parsley
  • 2 tsp salt
  1. Cut the squash in half and scoop out the seeds. Roast (cut side down) in a 400 degree oven for 30 minutes, or until fork tender. Set aside to cool. Once the squash is cool, use a fork to scrape out the "spaghetti". (The squash can be prepared a day or two in advance and kept in the fridge.)
  2. Soak the cashews in hot water for about 30 minutes. Drain, rinse, and blend with ½ cup of fresh water until creamy.
  3. While the cashews are soaking, saute the mushrooms in ghee or butter until soft.
  4. Place all the ingredients, including the liquid from 2 of the cans of tuna into a large casserole dish. Mix together well and spread evenly into the dish.
  5. Bake at 350 degrees for 40-45 minutes. The top should have a slight, brownish crust when done.
Recipe by Acres Wild at http://acreswildfarm.com/tuna-casserole/