Preheat oven to 400°F. Place whole squash on a sheet pan or casserole in oven and roast for 40-50 minutes. Remove from oven, allow to cool slightly, slice in half vertically, scrape the flesh with a fork into a large bowl.

Meanwhile, in a large saute pan, heat 2 tablespoons evoo over medium heat. Add ground meat and saute breaking up with a spoon or spatula until starting to brown. Add garlic, crushed red pepper, salt and pepper and stir well. When meat is fully cooked, add spaghetti squash, herbs and lemon juice. Toss well and remove from heat. If there is extra liquid in the pan continue cooking until the mixture is fairly dry.

Toss in pine nuts and serve. Adjust salt and pepper to taste.

Serve with crusty whole grain bread.