Wash the outside of the spaghetti squash and slice it in half.
Use a spoon to scoop out the seeds and flesh.
Drizzle oil, salt and pepper on to the flesh. Spray a baking sheet with nonstick cooking spray, then lay the squash - inside facing down. Bake for 40-45 minutes or until inside is golden brown and soft.
Let cool 10-15, then flip over.
Use a fork and drag across the inside flesh, creating the spaghetti strings.
Add all the spaghetti squash to a bowl and set aside.
In a skillet over medium-high heat, add a bit of cooking oil, onion and garlic. Cook until the onion turns translucent, about 1-2 minutes.
Stir in the ground beef. Break apart with a spatula and cook until beef is no longer pink. About 3-4 minutes.Add the balsamic vinegar and mix in.
Add the diced tomatoes, crushed tomatoes, Italian seasoning, salt and pepper. Mix together and let simmer for 10 minutes, stirring occassionally.
Add the spaghetti squash to a bowl and top with bolognese. Season with salt and pepper. Serve and enjoy!
Leftovers can be stored in the fridge in an airtight container for up to 1 week.