Quick & Easy Keto Spinach & Tuna in White Wine Lemon Sauce over Spaghetti Squash Noodles

Quick & Easy Keto Spinach & Tuna in White Wine Lemon Sauce over Spaghetti Squash Noodles

A deliciously fast & simple low carb dinner recipe that's wonderfully tasty and made in just about 30 minutes.
Course Dinner, Main Course
Cuisine American
Keyword Dinner, Easy, Healthy, Keto, Lowcarb, Quick, spaghettisquash, Spinach, tuna
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 1 Spaghetti Squash or zucchini noodles, see recipe notes*
  • 1 TBS Olive oil
  • ½ Onion diced, about ½ cup
  • 3 Garlic cloves minced
  • 2 5 oz cans Tuna in water, drained
  • ½ tsp Salt
  • 1 tsp Pepper
  • 1 TBS Fresh thyme or 2 tsp dried
  • 1 TBS Fresh parsley or 2 tsp dried
  • ½ cup White wine
  • Juice of 1 lemon
  • 3 cups Fresh spinach
  • 1/2 cup Ricotta Cheese part skim, plus more for serving
  • ½ cup Grated Parmesan cheese


  • Preheat oven to 400.
  • Cut stem off of your spaghetti squash.
  • Carefully, cut horizontally into 1” rings, removing the seeds, and placing on baking sheet. Bake for 25-30 minutes until fork tender. Remove and set aside.
  • Heat olive oil in medium size saucepan over medium heat. Add onion and cook 4-6 minutes until soft and translucent. Add in garlic and cook another minute.
  • Add in tuna, salt, pepper, thyme and parsley. Cook 2-3 minutes.
  • Add in white wine, lemon & spinach. Cover and cook 10-15 min.
  • Stir in ricotta and Parmesan cheeses.
  • Using a fork, or hands, pull apart the squash strands from the skin. It will resemble “noodles”.  (You may need to separate it with your hands if it clumps together)
  • Add squash noodles to sauce; serve with a sprinkle of fresh parsley and about 1 tsp of ricotta, if desired.


*This recipe has 18g of carb per serving. Depending on your Keto diet, you can substitute the spaghetti squash for zucchini noodles for an even lower carb dinner recipe.