Spaghetti Squash and Meat Sauce

Sauce:
48 ounces strained tomatoes (I found some bottled ones in the organic section of giant - they were PERFECT).
1-4 onions
6 ribs of celery
4-6 cloves garlic
3-4 tbsp olive oil
1 tsp salt
1/4 tsp pepper
1-2 bay leaves
1 tsp oregano
1-2 tsp other spices (rosemary, basil, parsley, sage, thyme, etc.)
3/4 - 1 pound organic ground beef

Use food processor to dice finely the onion, celery and garlic
In Stock pot, warm olive oil over med heat for 1 minute
Add all ingredients except tomatoes
Saute/stir frequently until almost all liquid has evaporated
Add tomatoes.
Cover with splashguard and allow to simmer on low for 15- 20 minutes
In frying pan, brown meat. Strain and add to sauce.

Squash:
wash 1 spaghetti squash
Cut in half and scoop out seeds and other gook
Place rind up in casserole dish with 1/2 inch of water and bake at 375 for 30 - 45 minutes until knife goes in easily.
When done, scrape squash with fork side to side to make "noodles"

Serve sauce over squash noodles.