This is a great meal on the go. I like to grab a guacamole pack and use it as a dip to round out the meal; this way the healthy fat in the avocado keeps me fuller longer. Yes, believe it or not, fat makes you full – not fat!
1 medium spaghetti squash
1 medium onion
1 small box mushrooms, thinly sliced
1 standard size bag or box baby spinach
½ tsp. Celtic or sea salt, or 1 tsp. table salt
Black pepper to taste
2 cans of tuna
Preheat oven to 375°F. Line a cookie sheet with parchment paper and set aside. Cut spaghetti squash in half lengthwise and scoop out the seeds. Bake face down on a lined cookie sheet for 35 minutes; add five more minutes for a larger squash and five less for a smaller one. Remove from oven. Leave squash face down for 5 more minutes. After 5 minutes, flip over and allow to cool 10-15 more minutes before stringing. These steps ensure that you will get crispy individual strands out of your squash. To string, hold the squash over a plate or bowl, and use a fork to scrape the flesh. The flesh will come apart into strands that look almost exactly like spaghetti.
Sauté the onion, until golden. Add mushrooms and sauté. Once onions and mushrooms are cooked through, add spinach and allow to cook until slightly wilted. Transfer to a mixing bowl. Add stringed spaghetti squash. Season vegetables with salt and pepper. Add tuna and eggs and mix well. Pour mixture into one baking pan for a larger casserole, or divide into three individual smaller pans for personal meals. Bake at 375°F for about an hour until very brown on top. Rewarm uncovered or enjoy at room temperature.