March 12, 2008 Written by Lauren Johanson

As spring blooms, my food cravings are also changing dramatically. No more cheesy pastas…I want fresh fruits, lush salads and refreshing spritzers.

You too can “spritz up” your spring menu with this awesome recipe for Spaghetti Squash Tuna Boats created by Raw Food Chef, September Death (here “death” rhymes with “wreath”). It’s pretty easy to make and seriously rocks my world!

Ingredients:

• 1 Spaghetti Squash
• 1 can Organic Tuna (no oil or water added)
• 1 Tbsp. Coconut Oil
• ¼ tsp. Sea Salt (preferably “Flower of the Ocean”)
• 3 stalks Celery
• 1 ounce Spinach
• 1 Tbsp. Olive Oil
• 1 tsp. Celery Seeds (the “secret” ingredient)
• 1 Lemon

Directions:

• Preheat oven to 375 degrees.
• Cut squash in half diagonally to resemble small boats. Pit seeds. Wrap in tin foil and place on baking dish for approximately 45 minutes; you want the inside to be soft and the outside rind to hold its shape.
• While squash is baking, drain tuna. Mash lightly.
• Chop celery and spinach. Add to tuna.
• Add celery seeds, olive oil, lemon & seal salt to tuna.
• When squash is done baking, remove from oven. Spread coconut oil along the inside of each squash half.
• When squash has cooled, fill with tuna salad.
• The best part: the inside of the squash will start to resemble spaghetti once you start digging in, hence the name “Spaghetti Squash.”

Keep an eye out for more recipes from September here at ydt. You can also learn more about her company, RAWkstar Food, at http://www.rawkstarfood.com/. She hosts Raw Food “Cooking” Classes, provides private consultation and offers 3, 5 and 11 day cleanses.

As we know from Seafood Safety 101, not all Tuna is made the same. If you have found one brand of tuna to be “the best”, let us know by clicking on “Thread with Us” (below).

Related Articles

• Fall Recipe: Spaghetti Squash Tuna Boats*
• Butternut Squash and Goat Cheese Pasta
• YDT Recipe: Healthy Holiday Hot Chocolate
• Chunky Jicama Salad (Mock Potato Salad)
• Spring Egg Bake