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Tuna Butternut Squash Casserole (Whole30, Paleo)

If you are longing for a tuna noodle casserole but have given up grains or dairy, or you just want to make a healthier choice, this is the recipe for you! It's creamy and delightful. Feel free to adapt and throw in any veggies you would like. Artichokes, peas would be great here as well as any other veggies you can think of.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6
Course: Main Dish, Seafood
Cuisine: Low FODMAP, Paleo (Whole30)
Ingredients Method Notes

Ingredients
  

  • 30 oz Frozen Butternut Squash Three 10 oz bags
  • 1 TBS olive oil I used garlic and onion infused oil to make my dish low fodmap.
  • 1/2 tsp Sea Salt adjust per taste
  • 1/2 tsp Ground Black Pepper adjust per taste
  • 5 slices bacon
  • 2 cups Spinach I used fresh or you could use frozen (thawed and drained)
  • 1/2 cup Diced Onion Leave out for low fodmap
  • 2 cloves garlic Leave out for low fodmap
  • 2 cans Tuna Safe Catch found on Thrive market
  • 1 cup Mayo Use Primal Kitchen or Homemade from Thrive Market
  • 2 TBS Dijon Mustard
  • 1 cup Plantain Chips Optional, I used Thrive Market brand.

Method
 

  1. Preheat the oven to 400°. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil. Season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through.
  2. Meanwhile, in a medium skillet, add 5 slices of bacon diced. I typically use kitchen scissors and just cut the slices into pieces as I'm adding them to the pan to avoid getting a cutting board dirty. Cook until bacon pieces are crispy, then remove bacon with slotted spoon. In the bacon drippings, add the spinach, onions, and garlic. Cook over moderate heat, stirring, until tender.
  3. In a separate bowl mix tuna, mayo, mustard. After the squash is done and the spinach, onions, and garlic are tender and fragrant. Mix everything in with the tuna mix. Then place in a round or square casserole dish, top with crushed plantain chips (leave out for Whole 30), and bake at 350 for 15 minutes.

Notes

Spice it up with some crushed red pepper if you like spicy or even some curry powder would be yummy. :) If you are ok with dairy you can add parmesan cheese to the top as well.