Preheat the oven to 400 degrees F (200 degrees C).
Cut Spaghetti Squash (6 pound) in half, and deseed the squash.
Divide and drizzle Olive Oil (1 tablespoon) on top. Season with some Salt and Pepper (to taste).
Turn the squash over onto baking pans so they're cut side down.
Roast for 50-60 minutes, or until a knife pierces into the thickest part of the squash easily.
While the squash roasts, begin preparing the meat sauce. Finely dice the Onion (1) and mince the Garlic (2 clove).
Peel and wash the Carrot (2). Grate the carrots using a box grater with its largest holes.
In a large pan or wide pot over medium high heat, add Olive Oil (2 tablespoon). Add the Ground Beef (1.5 pound) and use a wooden spoon to break the meat apart. Brown the meat for 5 minutes.
Add the chopped carrots, onions and garlic. Season with Salt and Pepper (to taste) and add the Crushed Red Pepper Flakes (1/2 teaspoon). Cook until vegetables are soft and tender, about 5 minutes.
Pour in the Crushed Tomatoes (1 can).
Add Water (1/2 cup) to the can and swirl to get all the remaining sauce. Pour into the meat sauce and stir everything together.
Bring to a high simmer. Cover with a lid and simmer for 15 minutes. Taste and season with Salt and Pepper (to taste).
Grate Parmesan Cheese (1/2 cup). Shave some parmesan cheese with a vegetable peeler for the garnish.
Take the squash out of the oven and pierce a knife through the thickest part of the squash to check for doneness.
Using a fork, gently scrape the flesh off of the roasted squash. Keep a bit of border so that the squash will keep its shape for when you serve.
Drizzle with some olive oil and season with salt and pepper.
Divide the grated parmesan cheese evenly amoung the 4 halves. Mix the parmesan and squash.
Top the squash with a generous amount of meat sauce. Use leftover meat sauce the next day over pasta.
Top each half with your shaved parmesan and some Fresh Basil (to taste), if desired.