tuna not noodle casserole

Updated at: Mon, 07 Oct 2024 04:10:32 GMT

Step 1

Preheat oven to 375 degrees F.

Step 2

Cut squash in half and scoop out seeds. Discard seeds. Place flesh down on a baking sheet with a bit of water. Bake in oven for 35 minutes. TIP! Squash too hard? Place it whole in the oven for 15 minutes to soften the skin for cutting.

Step 3

While squash is cooking make the cream of mushroom sauce. In a stove-top pan add olive oil. Saute onions, garlic, and mushrooms until onions are browned and soft. About 8 minutes.

Step 4

Stir in coconut milk, salt & pepper, and parsley. Reduce heat to medium-low and simmer for 10 minutes.

Step 5

When squash is tender, scrape out flesh with a fork. Be mindful not to tear or puncture the squash shell. You'll use that as the casserole vessel. Set flesh aside in a large mixing bowl.

Step 6

Lower oven heat to 350 degrees F.

Step 7

In the separate bowl with the squash, add tuna, peas, and cream of mushroom sauce. Combine. Add mixture into empty squash shells.

Step 8

Top each casserole with parsley. Bake in oven for 10-15 minutes. For the last 3-5 minutes switch to broil for a crispier plantain crust.

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