While the squash roasts, heat a large skillet over medium-hi heat and add the garlic infused oil.
Once heated, add the carrot and celery to the skillet and cook until tender – about 3 minutes. Add the bacon to the skillet and cook, stirring, until about 3/4 of the way done.
Crumble the ground meat into the skillet and sprinkle with salt, pepper and the oregano. Cook and stir to brown.
Once the meat is browned add in the marinara sauce.
Bring to a boil while stirring occasionally.
Lower the heat and simmer for 5-10 more minutes to thicken and allow the flavors to blend.
Use a fork to scrape the strands from the squash and place in a serving bowl.
Serve topped with the Bolognese sauce and garnish with parsley or basil if desired. Enjoy!