Region: North America

Region – North American🗽

Paleo – All Paleo 💯

FODMAP – Before chopping the celery, use a knife to pull the “rib strings” off the stalks.

Macros – Make a recipe in your app and do one serving of 8. 🔢 Because there are so many seasonings, I suggest to save time and only make your recipe with the main ingredients that have macros to it: pecans, chicken bone broth, celery, spaghetti squash, tuna, capers, coconut aminos – optional arrowroot, peas, and onions. Servings-8Ingredients- 1 medium size spaghetti squash18 ounces of drained tuna (can be more or less depending on personal preference of ratio tuna to squash)3 medium chopped celery stalks *low FODMAP peel the “strings” off first1 medium peeled and diced onion *OMIT for low FODMAP 4 peeled and chopped cloves of garlic *OMIT for low FODMAP1 cup of green peas *OMIT for low FODMAP¾ cup of chopped pecans½ cup of chicken bone broth or chicken stock½ cup of water½ cup fresh chopped parsley1 tablespoon of ghee1 tablespoon of coconut aminos1 tablespoon of capers (If you like capers, add another teaspoon)1 tablespoon of lemon juice4 teaspoons of fresh dill if you have it, or 1 ½ teaspoon of dried dill which will work too.1 teaspoons of Kosher salt Use pepper to taste

steps

Preheat oven to 350°

1-Cut the spaghetti squash in half, length wise, then scrape out the insides. Using a baking sheet, lay the two halves facing down with the tip on the side of the pan, which prevents it from getting mushy. Bake it for at least 45 minutes or until slightly brown and a fork can go through it in and out easily. If you’re short on time, you can make this the day before or use a pressure cooker for 7 minutes with a cup of water. Make sure it’s elevated. Either way you make it, use a fork to shred the squash “noodles” and set aside.

2-Using a food processor, add almonds and water then blend it. Stopping to scrap the edges a couple of times.

3a-Using a large sauce pot, add ghee and saute onions and garlic if using.

3-Using a large sauce pot, add ghee and saute celery. (This is optional. I like the crunch so I don’t saute it.)

4-Add lemon juice, salt, pepper, dill, chicken broth to the food processor and blend together. Then hand mix in the celery, onions and garlic. 

5-Using a large casserole dish, add tuna, parsley, coconut aminos, capers and spaghetti squash.  Using a fork in each hand, lightly toss to mix it all together. Then pour the liquid mix from the food processor to cover the tuna and squash. Bake it for 45-60 minutes. It’s done when there’s a light brown “crust” on the top. Helpful hints-If you want a thicker sauce, you can add 2 tablespoons of arrowroot or tapioca flour to the sauce before pouring it into the casserole. If you’re counting your macros, make sure you add this ingredient to your recipe. I like to cook it a little longer to let the juices cook out (like how rice is made) rather than thickening the sauce. Personal preference 👍  I like the crunch which is why I don’t saute the celery (really I just don’t want to clean an extra dish 🤣). If you have the fats, you can also add a ¼ cup of finely chopped pecans and parsley to the top layer before cooking. It gives it a nice “crust” that even my non-Paleo friends like.

nutrition facts

Calories-260
Protein-27
Carbohydrates-12
Fat-11

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