I’m a huge fan of Giada De Laurentiis, she’s gorgeous and makes fantastic recipes that I can easily convert to fit my dietary needs. I have every cookbook she’s ever published and am mesmerized every time she shows up on the Food Network.
A while back I found her Tuna and Tomato Sauce recipe and even though I was skeptical I tried it. Wow, it’s amazing and I’ve been making it ever since. Way back I used regular pasta, then I switched to Dream Fields, and now that I’ve been diagnosed with a gluten allergy I put it over spaghetti squash. You can use whatever pasta substitute you like, but here’s how I make it…
Spaghetti Squash Directions
Pre-heat the oven at 375*. Cut one spaghetti squash in half from stem to bottom (length-wise). Scrape out the seeds and pulp. Season however you like, I drizzle mine with olive oil and sprinkle garlic salt on it. Place each half of the squash face down (skin side up) and bake for 30 minutes.
Remove from the oven and let cool a bit. Use a fork to pull the strands out of the squash onto a plate.
Tuna And Tomato Sauce
- 1 jar marinara sauce (we like Ragu)
- 2 cans tuna (we use chunk light) packed in oil, drained
- 2 teaspoons drained capers
- grated lemon peal of one lemon
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh Italian parsley leaves (we use dried)
While the squash is baking, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste. Add the parsley and serve over your squash.
Top with cheese if you allow dairy and enjoy, let me know what you think.
What’s your favorite pasta substitute?