Start by preheating your oven to 400°F (200°C). Place the spaghetti squash halves on a baking sheet, cut side up. Drizzle each half with a tablespoon of extra virgin olive oil and season with salt and pepper.

Roast the squash in the oven for 40-45 minutes. You’ll know it’s done when you can easily pull the flesh into spaghetti-like strands with a fork.

While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.

Add the ground meat to the skillet, breaking it apart with a spatula. Cook until browned all over. Add the shredded carrots and continue to cook for another 3-5 minutes until softened.

Stir in the crushed tomatoes and a splash of water. Add the red pepper flakes, balsamic vinegar, and dried oregano. Bring to a simmer, then reduce the heat and let it simmer for about 20 minutes until thickened.

Once the squash is done, use a fork to scrape the flesh into spaghetti strands. Mix one part of the Parmesan cheese into the meat sauce. Fill each squash half with the meat sauce.

Sprinkle the remaining Parmesan cheese on top. For extra cheesiness, top with more cheese if desired. Place the squash back in the oven and broil for 2-3 minutes until the cheese is bubbly and golden brown.

Garnish with fresh basil leaves and serve hot. Marvel at your creation before diving in.