1. Preheat your oven to 350 ̊F. On a rimmed baking sheet, place the spaghetti squash, cut-side up and drizzle with the 2 Tbsp olive oil. Sprinkle with the 2 tsp chopped oregano, half the garlic cloves, the 1/2 tsp crushed red pepper flakes, 1 tsp Kosher salt, and 3 to 4 grinder turns of black pepper. Roast the squash in the oven until fork-tender, 45 to 60 minutes. Set aside to cool slightly, then use a large fork to scrape out the fibers into a large bowl. Toss gently to separate the strands so they resemble spaghetti. Set aside.
2. In a large bowl, toss the carrot, onion, celery, and the remaining garlic with 1 tsp olive oil. Season to taste with salt and pepper. On a parchment-lined baking sheet, spread this vegetables mixture evenly. Roast in your 350°F oven until deeply roasted (this can also be cooked in the oven the same time as squash), 15 to 20 minutes. Set aside.
3. In a large pot over medium, heat 1 tsp olive oil. Add the turkey and brown, 8 to 10 minutes. Add the reserved roasted vegetables and the tomato paste and cook, stirring, until aromatic, 2 to 3 minutes. Add the tomatoes and stir, breaking them up into small pieces. Add the stock, Parmesan rind, cinnamon stick, bay leaf, remaining red pepper flakes, basil and remaining oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. (If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.)
4. In a large bowl, toss the kale with the remaining olive oil, the nutritional yeast, 1 tsp Kosher salt, and 3 to 4 grinder turns of black pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350 ̊ F oven until crispy, 12 to 14 minutes.
5. Place the roasted spaghetti squash on a large platter (or individual plates) and top with the turkey Bolognese. Garnish with the crispy kale chips and sprinkle with grated Parmesan cheese.
