Preheat oven to 400ºF
Carefully cut the spaghetti squash is half and brush with the lard.
Sprinkle the ½ teaspoon thyme over top and season with salt and pepper.
Pop into the oven for 40 minutes.
While the squash cooks, sauté the onion, celery and carrot over medium high heat until soft. About 10 minutes.
Add all the rest of the ingredients and cook for about 30 - 35 minutes, until the bolgnese has reached a thick consistency.
Once the squash is ready, scrape the flesh for the peel with a fork.
Serve the spaghetti squash with a generous scoop of bolognese sauce and top with cheddar if you's like.
Garnish with fresh chopped parsley.