In a large sauce pan add 1 tbsp. of olive oil and heat over medium heat.

Add the beef, season with salt, pepper and the oregano, and cook, stirring every so often until it is browned all the way through. Transfer it to a paper towel lined plate and set aside. Drain any excess fat from the pan, return it to the heat and drizzle in another tablespoon of olive oil

Add the onion and celery and sprinkle with sea salt and pepper. Stir and cook until softened, about 5 minutes. Stir in the garlic and stir for another minute. Add the cooked beef back into the pot and pour in the marinara sauce. Stir in the parsley and chili flakes and turn the heat to a low simmer, stirring occasionally

Now for your spaghetti squash!

Heat your oven to 375 and line a baking sheet with parchment

Slice off the top with the stem and the bottom of the spaghetti squash so you can steady it. Slice it lengthwise in half and use a spoon to scoop out the insides. Place the two halves on the baking sheet and drizzle 1/2 tablespoon of olive oil into each half and rub it in

Place the squash cut side down on the baking sheet and bake for 25-30 minutes, until browned along the edges

Remove from the oven and let sit for 5-10 minutes.

Meanwhile, stir the cheese into the sauce

Using a fork, shred the squash into strands and portion in to 4 bowls. Top with sauce and extra parmesan cheese

Leftovers are fabulous!