To cook the spaghetti squash in the oven:

1. Cut squash in half, remove seeds, drizzle with olive oil, bake in oven for 40-50 minutes (depending on the size, check to see if it looks done at 40) at 400 degrees. Once done, scrape the insides with a fork to get “noodles”.

To cook the spaghetti squash in the Instant Pot:

1. Cut the spaghetti squash in half lengthwise. Scoop out seeds. Put in Instant Pot with one cup of water. Set to high pressure for 5 minutes. When the timer goes off, release pressure. Scrape the insides with a fork to get “noodles”.
2. Wrap spaghetti squash noodles in paper towel or cheesecloth and wring out. It’s important to get all the moisture out of the squash. Set aside.

To make the topping:

1. Heat a dutch oven or pan over medium-high. Add the two slices of bacon and cook until the fat has started rendering, about 2-3 minutes. Add the onion, cooking for two minutes.
2. Add the carrot and celery, continue stirring, until the vegetables start to become translucent, about 5 minutes.
3. Add ground beef and Italian sausage. Add thyme. Break up ground beef and sausage with a spoon spoon or spatula. Cook until no longer pink.
4. Add white wine and then add milk or heavy cream. Stir to combine. Add in the chopped tomatoes and stir to combine.
5. Lower the heat to medium-low. Let the sauce simmer for 30 minutes, removing some of the fat that comes to the surface every once in awhile.
6. Add in the parsley and basil, stir.
7. In a bowl, whisk the egg, then add spaghetti squash noodles and mozzarella cheese. Stir well to combine.
8. Lightly grease a muffin tin and line bottoms with spaghetti squash mixture. Top with bolognese sauce. Top with parmesan cheese.
9. Bake in oven at 400 degrees for 15 minutes.