Preheat over to 350. Cut spaghetti squash in half, scrape out seeds, and rub the flesh with olive oil and season with salt and pepper. Roast skin side down on a baking sheet for up to an hour until squash easily shreds with a fork and is golden brown around the edges.
While the squash is roasting, make the bolognese. Brown 1 pound of ground beef on medium-high heat. Remove from pan and saute chopped onion and minced garlic until softened. Add in beef base, chili powder and tomato paste, and stir mixture cooking down for a minute or two. Deglaze pan by adding in 1/2 cup of red wine. Add back in ground beef and add in your tomato sauce giving it a good stir.
Lower heat to medium and simmer bolognese until thick. Adjust seasoning as needed with salt and pepper.
Grate a heaping mound of fresh parmesan, blitz old baguette into breadcrumbs making about a cup worth or you can use store bought breadcrumbs! Mix parmesan and breadcrumbs together.
Remove spaghetti squash from oven, scrape with a fork making the "noodles", top with bolognese, sprinkle with breadcrumb topping and fresh parsley!
