Spaghetti Squash Bolognese

Squash:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Cut squash in half (lengthwise) and scoop out seeds and string fibers from middle. Use the avocado oil and either spray or brush the entire inside of squash. Sprinkle with salt and pepper
3. Place squash face-down on parchment papered baking sheet and roast in oven for 20-25 minutes depending on desired tenderness. Press down on back of squash to see if it’s tender.

Sauce: (make while the squash roasts)

1. While your squash roasts, heat a large skillet over med-high heat and add garlic infused oil (or regular oil). Allow to heat for a minute or so then add carrot, celery and garlic. Cook until tender- about 3 or 4 minutes.
2. Add bacon to skillet and cook while stirring until its about 3/4 of the way cooked through. (If there is an excessive amount of bacon fat after cooking, you have the option of draining some of that off)
3. Crumble the ground beef (or 1/2 beef 1/2 pork) into the skillet and sprinkle with salt, pepper and the oregano. Stir while meat cooks to a brown color.
4. Once meat is brown and cooked through the bacon should be right at crispy. Now add in marinara sauce and coconut milk (if using). Allow this to come to a boil while occasionally stirring, then lower heat and simmer for 5-10 minutes to thicken and for your flavors to marry together.

Serving:

Use a fork to scrape the spaghetti strands from the squash into a serving bowl or dish. Serve squash topped with the Bolognese sauce and garnish with parsley or basil if you’d like!