Place spaghetti squash on a parchment lined or aluminum lined baking sheet and bake 15 minutes, or until soft enough to cut.
Very carefully cut the spaghetti squash in half lengthwise. Place flesh side down and continue roasting for 15 - 25 minutes, depending on size of squash. If your squash is particularly small, check after 10 minutes just to ensure you don't overcook it. To check for doneness, flip one half of the spaghetti squash over and run a fork down the top edge of the squash. The squash is done cooking when the fork easily forms spaghetti-like strands with an al-dente (slightly firm) texture. Do not over cook or it will be mushy and ruin the dish!
Once done, allow to cool enough to handle. Scoop out the seeds and discard them. Then, use a fork to gently scrape out the flesh. It should come out in noodle-like strands. Transfer to a bowl and top with sauce. OR, after scraping out the seeds, use a fork to loosen the squash strands, reserving them in each shell. Fill with sauce and serve, using the spaghetti squash as a bowl.
Start by peeling the carrot then finely chopping the onion, celery, and carrot. Set aside.
Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Add the beef and cook until browned then drain off fat (if desired) and return to pan.
Add the remaining 2 Tbsp. oil (if needed) and stir in the carrot, onion, celery, and garlic. Cook until veggies are tender, about 5 minutes.
Add the diced tomatoes and tomato paste cooking until fragrant, about 1 minute.
Stir in the wine (if using), beef broth, salt, pepper, oregano, and balsamic vinegar. Taste and adjust seasonings as needed.
Cover and simmer 5 minutes.
Garnish with fresh basil and serve over spaghetti squash.
This recipe is low-carb in comparison to traditional Bolognesebut is not low-carb enough to be considered Keto.
Do not overcook the spaghetti squash! If it's overcooked it will be mushy and ruin the dish. It's done cooking when a fork easily forms spaghetti-like strands with an al-dente (slightly firm) texture. I can't give you exact baking times because they vary in sizes - a lot! So keep a close eye on it.
Don't sleep on the balsamic vinegar! It adds a subtle sweet/tartness that you don't want to miss!