Servings: 4
Cooking time: ~1 hour
Pre-heat oven: 400°F

Ingredients:

• 1 large spaghetti squash, cut in half lengthwise, seeds removed
• 6 Tbs olive oil, divided
• salt & pepper
• 1/2 cup grated Pecorrino Romano cheese
• 1/4 lb thickly sliced pancetta or bacon, chopped
• 1 1/2 lbs ground sirloin or turkey
• 1 carrot, peeled &but into small dice or shredded
• 1 medium onion, cut into small dice
• 3 cloves garlic, finely chopped or grated
• 1/4  cup tomato paste
• 1/2 cup red wine
• 1/2 cup beef stock
• 1/2 cup basil
• 1/2 cup parsley

Directions: 

1. Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 Tbs of olive oil and salt & pepper. Turn the squash over so they’re cut-side down and roast until it’s tender, about 45 minutes to an hour. once cooked, use fork to loosen the squash strands up. Drizzle with 2 Tbs olive oil, pepper and sprinkle of cheese. Reserve squash in the shells.
2. While the squash is roasting, place a large skillet over medium-heat with two turns of the pan of olive oil, about 2 Tbs. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes..
3. Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes. 
4. To serve, ladle the meat sauce on top of the squash half and garnish each with basil, parsley and Pecorino Romano cheese.

~Recipe via Rachael Ray at rachaelray.com