Spaghetti Squash Lasagna Boats With Almond Ricotta

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

by Jamie Vespa, R.D. Recipe Developer

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!

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


    1. 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.
    1. 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.
    1. Stir in tomatoes and 2 Tbsp. of the basil; reduce heat to low. Cover to keep warm.
    1. Combine almonds, lemon juice, nutritional yeast, water, and remaining ¼ tsp. salt in a high-power blender or food processor. Blend until smooth.
    1. 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.

Nutrition Info

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
Jamie Vespa, R.D.
Meet Our Writer
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.