For Spaghetti Squash

1. Preheat oven to 400°F and line a large baking sheet with parchment paper or foil.
2. Place spaghetti squash in microwave for 1 minute, remove and cut in half lengthwise.
3. Scoop out seeds and place spaghetti squash face down on lined baking sheet.
4. Roast in oven for 30-40 minutes or until able to peel spaghetti strands out of skin with a fork easily. (Outside skin should be soft, easy to press in with hands)

For Bolognese

1. Whiel squash is in the oven, in a large skillet, cook bacon over medium heat until slightly crispy.
2. Remove bacon with a slotted spoon onto a paper-towel lined plate, reserving bacon grease in pan. (If excessive grease, > 2TBSP, discard extra from pan or save for later use).
3. Over medium heat, saute onions, carrots and celery in bacon grease for ~3 minutes or until onion is starting to look translucent.
4. Add garlic & pepper and continue to saute for ~2 minutes.
5. Add in ground beef, sauteing until browned, ~5 minutes.
6. Add in kale, and allow to wilt for 2-3 minutes.
7. Add in tomatoes, tomato paste, coconut milk & spices, stir to combine well. Turn heat to low and simmer for 10 minutes or until spaghetti squash is done.
8. Top spaghetti squash with a good heaping scoop of bolognese & enjoy!
9. Optional (but not really) top with grated parmesan cheese.