About
The dish starts with tender strands of roasted spaghetti squash, which provide a hearty, yet light, base. The squash is seasoned and topped with crumbled blue cheese and feta before roasting, allowing the cheeses to melt and infuse the squash with their rich, tangy flavors. Crispy bacon adds a smoky crunch, while grated Gouda, melted to perfection, contributes a creamy, indulgent texture. Garnished with fresh parsley, this dish combines comfort and sophistication, making it a perfect choice for a satisfying meal that’s both nutritious and flavorful.
Serves: 2
Time: 55 min
Difficulty: easy
Ingredients
- 1 spaghetti squash
- 4 slices of bacon
- 100g (3.5 oz) extra creamy Blue cheese
- 50g (1.75 oz) Feta cheese
- 50g (1.75 oz) Gouda cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Parsley, for garnish
Step-by-step
1
Preheat your oven to 400°F (200°C).
2
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3
Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season with salt and pepper. Then, evenly sprinkle the crumbled blue cheese and feta cheese over the squash.
4
Place the squash halves cut side up on a baking sheet, and roast in the preheated oven for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
5
While the squash is roasting, cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes.
6
Remove the bacon from the skillet and allow it to cool before crumbling it into small pieces.
7
Once the spaghetti squash is cooked, use a fork and gently scrape the flesh of the squash to create long, noodle-like strands.
8
Grate the Gouda cheese evenly over the scraped strands then sprinkle with the crumbled bacon. Return the squash to the oven for another 5 minutes, or until the cheese is completely melted.
9
Remove the spaghetti squash from the oven garnish with chopped parsley for a fresh burst of flavor and color. Serve immediately!
Flavorjazz 
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