Oven roast your spaghetti squash by halving, removing its seeds and placing on a baking tray in the oven until very soft, about 45 minutes. When soft, carefully shred the squash onto a cutting board. Alternatively, cook in your electric pressure cooker set on the steam trivet with 1 cup of water on Manual at high pressure with the steam valve sealed for 7 minutes. Release steam after the timer goes off being careful not to burn your hands when removing the squash from the pressure cooker. Carefully shred the squash onto a cutting board.

ADD hot water and cashews to a blender and allow to soak for 10 minutes.

ADD ghee or coconut oil to a large stockpot or Dutch oven and bring to medium-low heat. Add diced onion, diced celery, minced garlic, sea salt, pepper and dried dill and sauté until soft, about 10 minutes.

ADD the remaining sauce ingredients to your blender and blend on high until everything is completely combined. It will have a very thin texture.

ADD shredded spaghetti squash to your pot of veggies and gently combine, breaking up the squash “noodles”.

ADD your drained tuna and gently combine with the veggies.

POUR your sauce into the pot and stir well. With the heat reduced to low, stir in arrowroot powder. This will thicken the sauce substantially.

STIR in coconut aminos, capers and minced parsley.

HEAT your oven’s broiler and if needed, transfer your casserole to an oven-proof baking dish. Heat under the broiler until the top has formed a golden crust, about 2 minutes, checking after a minute or so to prevent burning.

Carefully REMOVE from your oven and allow to cool for a few minutes before serving, garnishing with optional minced parsley.

SERVE, storing any leftovers in a glass container in the fridge for 3 days.

ENJOY!