Preheat oven to 400 degrees. Cut spaghetti squash in half, lengthwise (tip to tail), and remove seeds and pulp in the center. Place onto a baking sheet with the inside flesh facing up and season with olive oil, salt and pepper. Bake for 1 hour.
While the squash is baking prepare the bolognese. Heat a large sauce pan to medium high heat. Brown the ground beef and sausage until there is no longer any pink. Remove meat from the pan and drain off all the fat.
To the same pan add 1 Tbsp olive oil. Sauté the onions and garlic for about 5 minutes. Add the drained meat back to the pan, stir in tomato paste and season with salt, pepper, garlic powder, onion powder, Italian seasoning, and dried oregano. Cook for 1-2 minutes.
Next add the canned tomatoes, squeezing each whole tomato with your hands to break up and release juices. Add about 1 cup of water to the empty can to get any remaining tomato sauce out and add to the pan. Let sauce simmer and reduce for at least 30 minutes. Adjust seasoning to taste and finish with fresh parsley. (Tip: The longer it sits the better it gets!)
Once squash is cool enough to handle, scrape the inside with a fork to release the “spaghetti” from the sides. Add a heaping scoop of bolognese and garnish with parmesan and parsley.
