Tuna Casserole (Gaps legal)
1 med. onion (thinly sliced)
1/2 c. raw cheddar cheese (shredded)
1/4 c. Gaps legal whipping cream (un-whipped, un-sweetened) (see note)
1/2 c. dripped homemade yogurt
1/4 c. strong chicken broth
1/2 c. homemade mayo
1/2 c. white mushrooms (finely chopped)
1 tsp. sea salt
1/4 tsp. ground black pepper
2 tbl. dried dill 1/4 tsp. celery seed
1 large spaghetti squash
2 cans tuna (in water or olive oil, no vegetable broth)
1/2 c. “Topping” your choice, almond flour, crumbled pork rinds and/or more cheese.
Pierce and bake squash for 45 min to one hour. Let it cool a bit.
Cut it in half, scoop out seeds and scrape out the flesh into a bowl. Mix all ingredients together. Spread evenly into an 9×3 inch glass pan. You can sprinkle “breadcrumbs” for the last 15 minutes. I just did cheddar but you can add almond flour or crumbled pork rinds with cheese. Refrigerate until ready to bake. Bake at 400 degrees 45-60 minutes. The edges should be bubbly and the topping browned. Enjoy!
This even passed the
Super picky hubby test!
Note-here is a recipe for whipped cream but you can use 1/2 stick of butter in its place.