"Spaghettti" Squash

Ingredients:
1 large spaghetti squash, cut in half lengthwise, seeds removed
6 tablespoons olive oil
salt and pepper
1/2 cup romano or parmesan cheese, plus more for topping
1/4 pound chopped pancetta or bacon
1 to 1 1/2 pounds ground beef
2-4 carrots, peeled and cut into small pieces or shredded
1 medium onion, cut into small dices
3 cloves garlic, minced or finely chopped
1/4 cup tomato paste
1 cup beef stock or broth
chopped fresh basil and fresh parsely for topping (optional)
makes about 4 servings

Preparation:
Preheat oven to 400F.
1.Place the spaghetti squash halves, cut side up, onto a baking sheet. Drizzle with 2 tablespoons olive oil, salt, and pepper. Turn the squash over so they're cut side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use fork to loosen the squash strands up. Drizzle with 2 more tablespoons olive oil, pepper, and a sprinkle of cheese.
2. While the squash is roasting, place a large skillet over medium-high heat with about 2 tablespoons olive oil. Add the pancetta (or bacon) to the pan and cook until crispy, about 5 minutes. Add the ground beef 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, and add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the beef stock scraping the bottom for any bits that may be stuck, and cook sauce until thickened and slightly reduced, about 5 min.
4. Serve spaghetti squash with sauce over top and top with additional cheese, basil, and parsely (if desired). Enjoy!