This Jalapeno Tuna Casserole is a healthy spin on the classic comforting casserole. Spaghetti squash is used in place of pasta and it's packed with flakes of tuna and chopped jalapeno all smothered in a creamy sauce. You can make this casserole a day in advance and it freezes well too.
Preheat the oven to 210 degrees Celsius (425 degrees Fahrenheit)
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.
In a high speed blender combined the drained cashews, nutritional yeast, almond milk and stock. Blend until completely smooth.
Melt the coconut oil in a skillet on medium heat. Add in the minced garlic and onion and sautee for 4-5 minutes until the onion has softened. Add in the mushrooms, sprinkle with salt and continue to cook for another 5 minutes until the mushrooms are golden and soft.
Pour the cashew cream mixture into the pan and stir. Remove from the heat before stirring in the chopped jalapeños and tuna.
In a baking dish combine the spaghetti squash noodles and sauce mixture, and stir so that the noodles are well coated. Add the optional crunchy topping before baking in the oven for 10 minutes until the top of the casserole is golden in colour.
In a food processor combine the brazil nuts and nutritional yeast and pulse until broken into a fine crumbly texture. Stir in the almond flour and melted ghee or coconut oil. Evenly spread the mixture over the casserole before baking in the oven.