Prep and cook the spaghetti squash: Heat oven to 375 degrees. Cut squash in half longways and scoop out the seeds and stringy parts. Salt and pepper the skin and brush with olive oil. Place them on a sheet pan, face down. Roast for 1 hour or until a fork easily pierces the skin. While the squash is cooking, heat 1 tbsp of olive oil in a nonstick pan over low heat. Add the celery, onions and carrots, stirring frequently. Cook slow and low for 20 minutes until they caramelize. While the veggies are cooking, place your pancetta and garlic in a food processor and pulse until they form a paste. Add 1 tbsp oil to nonstick pan and add panchetta/garlic paste and cook over medium heat for a few minutes, allowing the fat to begin to render out. Add the ground beef and veal to the pan, breaking up the meat. Cook, stirring together until the meat browns. Add the sofrito and stir together until mixed well. Pour in the tomatoes, breaking them apart into small pieces with a wooden spoon and stir constantly. Add the cheese, cream and butter and continue to stir. And finally, season with a pinch of salt and pepper and mix everything together. Taste the sauce and add more salt and pepper to taste. When squash is finished baking, remove from oven, flip over and use a fork to pull the squash apart, forming strands. Top with fresh spinach and bolognese sauce.