Chrissy Teigen’s Cheesy Spaghetti Squash "Lasagna" Is the Coziest Winter Dinner
Roasted spaghetti squash gets a glow-up in this gluten-free dinner.
In addition to being a mom of Luna and Miles, wife of John Legend, Sports Illustrated swimsuit model, TV personality, entrepreneur and social justice activist, Chrissy Teigen has a knack for knowing exactly what recipes we're in the mood for right now.
First came the cookbook Cravings ($23.51, amazon.com), then Cravings: Hungry for More ($11.07, amazon.com). And somewhere between helping her mom prepare for the spring 2021 release of The Pepper Thai Cookbook ($26.99, amazon.com) and cheering on Legend as he performed a powerful rendition of Nina Simone's "Feeling Good" at the inauguration, Teigen has been hard at work developing recipes for her third, title-TBD healthy-ish cookbook.
She's been whetting our appetites by sharing behind-the-scenes sneak peeks on her website and social media channels, and really piqued our interest with her latest family dinner idea that she describes as "like a weird spaghetti squash lasagna of sorts!"
To make the entree, featuring "roasted spaghetti squash filled with a layer of parm/ricotta/pesto mix, filled with bolognese and topped with mozzarella," according to Teigen, start slicing a spaghetti squash in half. Remove the seeds, drizzle with olive oil, season with salt and pepper and roast cut-side down in the oven at 400 degrees F for about 35 minutes.
While that cooks, stir together an "easy healthy turkey bolognese," Teigen explains. In a skillet over medium-high heat, add 3 tablespoons of olive oil, then toss in 2 chopped carrots, 3 chopped stalks of celery, 1 diced shallot and 10 minced garlic cloves. Sauté until tender, or about 8 minutes, then stir in 2 pounds of ground turkey, breaking it up with a wooden spoon or spatula as you stir to brown the meat. Season with salt, pepper and chili flakes (that last one is optional) and to round out the semi-homemade sauce, dump in 1 ½ jars of "your favorite marinara sauce and a large handful of roughly chopped basil," Teigen suggests. Simmer until "thick and chunky," she advises.
Then it's time to say cheese: Mix a container of ricotta with 1 cup of grated Parmesan cheese and 3 tablespoons of jarred pesto sauce. (Or our DIY Basic Basil Pesto!) Season with salt and pepper and stir to combine.
To build your bolognese boats, add a layer of the ricotta mixture to each portion of roasted squash. Top with a "heaping scoop of meat sauce," Teigen says, finish with shredded mozzarella and pop the squash back into the oven until the cheese on top is melted. Garnish with chopped fresh parsley, and you'll have results that will have everyone echoing Teigen's Instagram commenters who rave, "Omg. That looks ridiculously good 🙌" and "I seriously feel that you need to FedEx the leftovers."
We can't wait to stock up on squash on our next supermarket trip to try this crave-worthy dish, plus this got us in the mood to dive into some of our favorite similar recipes in the EatingWell archives like Pizza-Stuffed Spaghetti Squash, Broccoli and Chicken Alfredo Spaghetti Squash and for a wildly-similar vegetarian rendition of Teigen's recipe, Vegetarian Spaghetti Squash Lasagna.