Using a fork and sharp knife, pierce the squash all over. Place on a microwave-proof dish lined with a double layer paper towels. Cook in the microwave and cook on high 15-20 minutes, depending how big your squash is, turning once (mine was good sized and took 20 minutes).

Meanwhile, prepare the sauce. In a large skillet over medium-high heat, cook the bacon until fat is rendered. Add the ground beef and cook, breaking up the meat, until meat is about half done. Add the carrot, celery, onion, 1/4 t salt and a good pinch pepper, and continue cooking, stirring often, until meat is no longer pink and veggies are softened. Add the tomatoes with the juice, the tomato paste, and the remaining 1/4 t salt. Simmer, stirring occasionally, 20 minutes. Mix in the parsley and half and half, taste for seasoning.

Remove the squash from the microwave to a large cutting board. Cut the squash in half lengthwise, and discard the seeds. Using a fork, pull the squash in to shreds into a large bowl. Toss squash with a good pinch salt. Serve topped with bolognese sauce and freshly grated parmesan. Serves 4.