Preheat your oven to 400*.
Carefully cut your squash in half lengthwise and remove the seeds from the center.
In a roasting pan, put squash cut-sides down and add a little water to cover the bottom. This will help steam the squash.
Bake for 30-45 minutes, depending on the size of your squash. You’re looking for the flesh to be fork-tender all the way through and the strands to easily separate.
Allow squash to cool until you can touch it.
Use a fork to scrape the strands out of the squash, making the “spaghetti.” Leave in the squash boats and set aside.
While the squash is cooling, prepare your sauce.
Begin by prepping your veggies.
Add cooking oil to a medium stock pot along with garlic, peppers and carrots. Cook for 3-5 minutes, until they begin to soften.
Add meat and brown until no longer pink.
Spoon off any fat.
Add tomato sauce and seasonings.
Simmer for a few more minutes and then serve in spaghetti squash boats.
Garnish with fresh parsley and Parmesan cheese
Read more at https://www.katheats.com/easy-spaghetti-squash-bolognese#zBqR9EPILt5Mgp5W.99