Paleo Spaghetti Squash Bolognese

Instructions

1. Preheat the oven to 375℉.
2. Slice the spaghetti squash in half lengthwise so that two shallow halves remain.  Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper.  Place both halves face down on a baking sheet.  Roast for 35 to 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.
3. Allow the squash to cool enough so you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl.  Set aside until the sauce is finished.
4. While the squash bakes, prepare the sauce.  In a large skillet over medium-high heat, melt the bacon fat or butter, and saute the onions, carrots and celery until they become translucent.  Add the garlic an cook for an additional minute.
5. Add the ground veal (or beef), pork and bacon an cook until browned through.  Once the meat is done, add the coconut milk, tomato paste and white wine (optional) and simmer over medium-low heat for 20 to 30 minutes or until the sauce is well combined and any alcohol is cooked out (if you added it).  Add sea salt and pepper to taste before removing the sauce from the heat.
6. Serve over the roasted spaghetti squash.