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. What’s your favorite pasta substitute?
- 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)
- 1 spaghetti squash
- 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.
- 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.
- Remove from the oven and let cool a bit.
- Use a fork to pull the strands out of the squash onto a plate.
- Add the parsley to your sauce and serve over the squash.