The following recipe is courtesy of Yes to Yummy. I usually double this recipes as it freezes very well. Feel free to use less ground beef to stretch your grocery budget or omit the bacon although it adds excellent flavor. This is very filling with the spaghetti squash so I find I only eat about a cup of the sauce plus a small serving of spaghetti squash. It is one of David's favorite meals.
To roast a spaghetti squash, slice it in half, scoop out seeds and place open side down in a 9x13 pan with about an inch of water. Cooked about an hour at 350 until flesh scoops out easily. I call this "noodles" and my kids love its soft texture and mild sweet flavor.