Spaghetti Squash Lasagna Boats With Almond Ricotta
Low-FODMAP with an Italian twist? Your UC belly will be happy, happy!
Fatty ground beef and dairy may exacerbate symptoms when you have ulcerative colitis. As an alternative, this recipe uses lean ground turkey breast and faux-ricotta cheese made from blanched almonds. Get the scoop on how we developed our UC Cooking Club recipes!
- 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
- Preheat 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.
- Meanwhile, 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.
- Stir in tomatoes and 2 Tbsp. of the basil; reduce heat to low. Cover to keep warm.
- Combine almonds, lemon juice, nutritional yeast, water, and remaining ¼ tsp. salt in a high-power blender or food processor. Blend until smooth.
- Remove 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.