Place squash, cut side up, on a baking sheet. Brush cut sides of squash with oil and season with salt and pepper. Roast in preheated oven for 45 to 55 minutes or until squash can be easily pierced with a fork.

Meanwhile, in a large Dutch oven over medium heat, cook beef and turkey bacon (if using), breaking beef up with a spoon, for five to seven minutes or until beef is no longer pink and bacon is crisp. Using a slotted spoon, transfer meat to a bowl and set aside. Pour off all but two tablespoons (30 milliliters) fat from the pot.

Add onion to the fat remaining in the pot and cook, stirring occasionally, for five minutes. Add garlic, carrots, celery, mushrooms, oregano and cinnamon; cook, stirring, for three minutes. Add parsley and basil; cook, stirring, for two minutes.

Stir in crushed tomatoes and diced tomatoes. Return beef and turkey bacon (if using) to the pot, along with any accumulated juices, stirring well to combine; bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 40 minutes to allow the deep tomato flavor to develop. Add reserved tomato juice as needed if the sauce gets too thick. Season to taste with salt and pepper.

Using a fork, scrape out the squash flesh into spaghetti-like strands. Divide among serving plates and top with Bolognese sauce. Sprinkle with additional parsley.