Low-FODMAP RecipesSpaghetti Squash Boats

Spaghetti Squash Lasagna Boats With Almond Ricotta

Low-FODMAP with an Italian twist? Your UC belly will be happy, happy!

Spaghetti Squash Lasagna Boats With Almond Ricotta
Jamie Vespa, R.D.
Serving Size


Prep and Cook Time

Total Time

1 hr


  • 2 medium spaghetti squashes
  • 2 Tbsp. extra-virgin olive oil, divided
  • 1 lb. ground turkey breast
  • 2 cups fresh baby spinach
  • ¾ tsp. kosher salt, divided
  • 1 (15-oz.) can crushed tomatoes
  • 4 Tbsp. fresh chopped basil leaves, divided
  • ¾ cup blanched almonds
  • 2 tsp. fresh lemon juice
  • 1 tsp. nutritional yeast
  • ⅓ cup warm water

Nutrition Information

Per serving: 452 calories; 23g fat; 3g saturated fat; 55mg cholesterol; 709mg sodium; 30g carbohydrate; 9g fiber; 37g protein; 12g sugar; 183mg calcium; 5mg iron; 789mg potassium


Step 1Preheat oven to 400°F. Slice squashes in half, lengthwise, and remove seeds; discard. Brush flesh with 1 Tbsp. of the oil, and place on a rimmed baking sheet, cut side down. Bake for 40 minutes, or until flesh is fork-tender.

Step 2Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium. Add turkey; cook 6 to 7 minutes, breaking the meat apart into small pieces, until fully cooked. Stir in spinach; cook 2 minutes, until wilted. Season with ½ tsp. salt.

Step 3Stir in tomatoes and 2 Tbsp. of the basil; reduce heat to low. Cover to keep warm.

Step 4Combine almonds, lemon juice, nutritional yeast, water, and remaining ¼ tsp. salt in a high-power blender or food processor. Blend until smooth.

Step 5Remove spaghetti squash from the oven and use a fork to shred flesh into spaghetti-like strands. Fill each squash half evenly with turkey mixture, and top with 2 Tbsp. Almond Ricotta. Garnish evenly with remaining 2 Tbsp. basil.

Jamie Vespa, R.D.

Jamie Vespa, R.D.

Jamie is a registered dietitian, nutrition and food journalist, and digital influencer who operates the health-centric food blog and social media accounts, Dishing Out Health. She's the former Assistant Nutrition Editor at Cooking Light magazine. Prior to that, Jamie worked as a Clinical Nutrition Specialist with a focus on counseling organ-transplant recipients at a hospital in Tampa. She completed both her undergraduate dietetics degree and graduate clinical nutrition degree at Florida State University. Jamie lives in Denver.

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