1. Start by preheating your oven to 400°F (200°C).
2. Then cut the spaghetti squash in half lengthwise and scoop out the seeds out of the inside of the squash – or you wait until they’re baked to take out the seeds, it’s up to you.
3. Some drizzle of olive oil over the cut sides and season them with salt and black pepper to taste, then place the spaghetti squash halves with the cut side down on a parchment paper.
4. Roast the spaghetti squash for about 35-45 minutes in the oven – you can check if it’s done once the flesh is tender and you can easily shred it with a fork.

   Jump to step 6 to prepare the Bolognese Ragu (Meat Sauce).

5. Once it’s done baking, flesh out the spaghetti-like strands with a fork and set it aside.
6. While the squash is baking, take a large skillet or saucepan and heat some olive oil over medium heat, then add chopped onion, mushrooms, garlic, carrot, and celery – cook until it’s all softened for about 5-7 minutes.

   Tip: If you have a slow cooker or instant pot, consider using it for the meat sauce!

7. Add the ground meat and cook it until it’s browned, while you’re breaking up bigger chunks of meat with a wooden spoon.
8. (Optional): If you’re using red wine, pour it into the skillet and cook it for a few minutes to let it reduce slightly, you want the alcohol gone, but the taste still there. 
9. Add in the crushed tomatoes and tomato paste while stirring and bring it to a simmer.
10. Pour in the whole milk and add the ground nutmeg, then season with salt and black pepper to taste.
11. Reduce it to low heat and cover it, then let it simmer for at least another 30-40 minutes while you’re stirring occasionally until it thickens – though, you can let the sauce simmer easily for over 2 hours if needed, so the flavors can meld together. 

Lastly, to serve it, put some of the roasted spaghetti squash into a bowl and spoon the bolognese ragu over it, then garnish it with fresh basil leaves and grated parmesan cheese (if liked).