Tuna Noodle Casserole
•2 cans Wild Planet canned tuna
•2 cups cream of mushroom soup
•2 cup peas, rinsed
•1 large spaghetti squash (4-5 pounds)
•1 teaspoon fine sea salt
•1/4 teaspoon freshly ground black peppercorns
•1/2 teaspoon turmeric powder

Topping:
•1/2 cup almond flour
•1 tablespoon grassfed butter or ghee

Instructions
1.Preheat oven to 400 degrees.
2.Combine the tuna, cream of mushroom soup, peas and cooked spaghetti squash strands and spices in a casserole dish.
3.Bake at 400 degrees for 20 minutes, or until the casserole is bubbling.
4.In the meantime, combine the butter and the almond flour in a small bowl and mix well.
5.Once the casserole has finished cooking, sprinkle the flour mixture on top of the casserole dish.
6.Put the dish back in the oven, and bake for 10 more minutes, or until the top is golden brown (broil for a minute if needed).

To prepare squash using the oven method:
1.Preheat oven to 375.
2.Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
3.Place squash cut side down in a baking dish.
4.Bake for 30-45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).