Chrissy Teigen’s Spaghetti Squash “Lasagna” Is Packed With Melted Cheese, So You Know It's Good

Roasted Spaghetti Squash

Chrissy Teigen

Serve with a buttered baguette (Chrissy recommends the garlic bread recipe from NYT Cooking [1])

For the Roasted Squash:
2 spaghetti squashes
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper

For the Bolognese:
3 tablespoons olive oil
2 large carrots
3 celery stalks
1 large shallot
10 large cloves of garlic
2 lbs ground turkey
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 jars of marinara sauce
1 large handful of fresh basil, roughly chopped
1/2 teaspoon chili flakes (optional)
1/2 teaspoon Italian seasoning (optional)

For the Ricotta Filling:
1 tub of ricotta
1 cup grated parmesan cheese
3 tablespoons of jarred pesto
1/8 teaspoons salt
1/8 teaspoons pepper

To make the roasted squash, cut spaghetti squash in half, remove seeds and veggie hairs, brush with olive oil, and season with salt and pepper.
Place face down on baking sheet and roast at 400 degrees for 35-40 mins.
To make the Bolognese, roughly chop carrots, celery, shallot, and garlic. Add olive oil to a pan and heat over medium-high. Add garlic, shallots, carrots, and celery to the pan and cook until slightly soft, about 7-8 mins.
Add ground turkey, breaking it up with wooden spoon. Cook until no longer pink. Season with salt, pepper, and optional chili flakes and Italian seasoning.
Add marinara sauce and basil. Simmer until thick and chunky (remove some juice along the way with a ladle if you like your Bolognese on the hearty side).
For the ricotta filling, mix ricotta with grated parmesan and jarred pesto. Season with salt and pepper.
To assemble, add layer of ricotta mix to roasted squash boat, followed by a heaping scoop of meat sauce. Top with shredded mozzarella, and put back into oven until melty.
Top with chopped parsley and enjoy!