Pasta Bolognese With Spaghetti Squash

• 1 spaghetti squash
• sea salt & black pepper to taste
• 2 - 4 tablespoons avocado oil
• 2 small to medium onions, finely diced
• 2 carrots, finely diced
• 2 stalks of celery, finely diced
• 3 - 4 cloves of garlic, grated or finely diced
• 1 lb ground veal
• 1 lb ground pork
• 8 slices of bacon chopped
• 1 cup full-fat coconut milk
• 1 small can tomato paste
• 1 large can whole San-Marzano tomatoes
• grated nutmeg to taste
• 1 cup dry red wine
• sea salt and black pepper to taste

1. In a large dutch oven, cook bacon slightly to render some of the fat. Remove bacon before it becomes crisp and set aside. Leave the bacon fat in the pan and add the avocado oil. Add the onions, carrots, and celery and cook over medium high heat until translucent. Add the garlic and cook for another minute.
2. Add the ground veal, pork, and bacon and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, whole tomatoes, nutmeg, and red wine. Simmer over medium-low heat about 60 minutes or until the sauce is well combined. Add sea salt and pepper to taste.
3. While the sauce simmers bake your spaghetti squash. Preheat oven to 375.
4. Split your squash lengthwise and remove seeds and inner portion of squash. Sprinkle with sea salt and black pepper. Place halves face down on baking sheet. Roast for 35-45 minutes - until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the "noodles" that make up the inside.
5. Serve the sauce over the squash.

squash, salt, avocado oil, onions, carrots, stalks of celery, garlic, ground veal, ground pork, bacon, fullfat coconut milk, tomato paste, tomatoes, nutmeg, red wine, salt

Taken from www.epicurious.com/recipes/member/views/pasta-bolognese-with-spaghetti-squash-52668231 (may not work)