Oh my gosh. This casserole was out of this world. You should probably stop what you’re doing and start making noodles out of that butternut squash that has been sitting on your counter for two weeks. This tastes like an honest-to-goodness midwest tuna noodle casserole-without making you feel like you have a rock in your stomach after you eat it. It is so filling, but not at all heavy! Loaded with beautiful veggies and all kinds of good-for-you ingredients, this is definitely going to be a staple at our house. Not to mention that it’s a dream for fall days when all you want is something warm and comforting.
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My teeny tiny helper and I danced to the Dinosaur Stomp while I made the squash noodles. Well, I danced and she pounded her high chair tray with a St. Joseph block and a rattle. I was prepared for it to be difficult to make noodles from a raw winter squash, but the butternut quash was softer than I expected and we made quick work of it. Pappardelle is a wide noodle, like an extra large fettuccini. You could also cut the squash into large lengthwise chunks and spiralize it, but these big noodles are like beautiful Autumn confetti. Here’s what the squash looked like all noodle-ified.
I left the squash whole and used a Y peeler to shave little ribbons around it until I had reached the seeds, then continued around the top part of the squash until I had almost the whole thing in noodle form. While I made the squash noodles, I sautéed the onion, mushroom, and kale in a skillet. I added the cans of tuna and all other remaining ingredients to a mixing bowl and stirred in the sautéed veggies, then mixed it all in with the squash noodles and baked it. I didn’t want the squash to be mushy, so I took it out when the noodles still had the tiniest bit of crunch, but that is a matter of preference. Let me know if you make this and what you think!
Paleo Tuna Casserole with Butternut Squash Pappardelle
Prep Time-15 minutes Cook Time- 45 minutes
- 1 medium butternut squash
- 1/2 large or 1 small yellow onion
- 3 packed cups raw kale
- 1 package fresh sliced or 1 8oz can mushrooms
- 4 cans high quality tuna, drained
- 2/3 cup Whole30 compliant mayo
- 1/2 cup canned full- fat coconut milk
- 2 small cans additive- free green chilies
- 2T raw apple cider vinegar
- 2T coconut flour
- 2 (heaping)T nutritional yeast
- salt and pepper to taste
- Preheat oven to 375°
- Chop onion, mushrooms, and kale and sauté in a skillet until onion is translucent and liquid is absorbed.
- While veggies are cooking, rinse your squash and use your Y peeler to remove the outside skin. Once the skin is off, keep peeling ribbons of squash until you have made as many as you can.
- In a mixing bowl, combine tuna with all remaining ingredients.
- Add sautéed veggie mixture to tuna, and combine in a casserole dish with squash pappardelle.
- Bake for 45 minutes or until squash noodles reach desired doneness.