Preheat your oven to 375°F.

Here is how to cut the spaghetti squash in half:

Place the spaghetti squash on your cutting board.

Use a kitchen towel and hold on to one half of the squash with your non-dominant hand while holding a large knife in your dominant hand.

Using the knife, pierce the center of the squash with the tip of your knife and carefully cut down lengthwise.

Carefully remove the knife and rotate the squash on your cutting board and once again pierce the same center of the squash with the tip of your knife and carefully cut down lengthwise.

You should now have slit going along the top half (and lengthwise) of the squash.

Turn your squash over and repeat the process, making sure to hold on to the squash with your kitchen towel so it does not slip.

You might not be able to cut through the stem as it is very hard. Simply cut along side of the stem then once the two halves of the squash come apart slightly, use both of your hands to twist and open the squash.

Using a large spoon, spoon out the seeds and fibrous flesh of the spaghetti squash and discard.

Next, place the two halves on to a parchment lined baking sheet cut-side up.

Drizzle both halves with 1 Tablespoon of olive or avocado oil and season with salt, black pepper and thyme. Rub in the oil and spices then turn the squash over so it is cut-side down.

Roast the spaghetti squash in the preheated 375°F oven for 45-55 minutes or until it is fork tender.

While the spaghetti squash is roasting, make the bolognese.

A mirepoix is a flavor base made from diced vegetables, usually onion, carrots and celery.

Start by dicing your onion into a small dice.

Wash, peel and dice the carrots and also wash the celery and cut off the browned ends and whiter ends then dice the same size as the carrots.

Heat a large skillet on high heat and add 1 Tablespoon of oil.

Once the oil is hot, about one minute, lower the heat to medium-high and add the ground meat and with a wooden spoon, break up the meat as it browns.

You don't want large chunks of meat so break it up as much as you can.

Cook the meat until it is longer pink.

Next, move all of the meat to one side of the pan then tilt the pan and using a spoon, spoon out the excess fat and place it into a small bowl for later use.

Removing as much of the fat from the pan as possible, will allow the meat to brown more which helps develop more flavor.

Next, add the diced vegetables to the ground meat.

Stir and cook on medium heat for 3-5 minutes then add 2 Tablespoons of the fat that we reserved in the small bowl to the skillet and season with salt, pepper and thyme.

Add the crushed tomatoes to the skillet, stir and mix well.

Add another 2 Tablespoons of the reserved fat then lower the heat to low, cover the skillet with a lid and allow it to simmer for at least 10 minutes or until the spaghetti squash are done roasting.

During this simmer time, the sauce will thicken and the juices and fats will be absorbed by the meat and vegetables.

After the bolognese has simmered for a while, grab a spoon and give it a taste.

Adjust seasoning, if needed. I usually add a bit more salt at this point. Start by adding 1/4 teaspoon then add more if needed.

After the squash is done roasting, grab two forks.

First, turn over the squash halves so they are face-side up.

Use one fork and stab one end of the squash while using the other fork the scrape down lengthwise to make the spaghetti-like strands.

To serve, move some of the spaghetti-like strands to the side of the squash then add some of the bolognese and top with chopped parsley.

Both the roasted spaghetti squash and bolognese hold up really well in the refrigerator and can be enjoyed up to 4 days later. I recommend storing them separately.