Keto Spaghetti Squash with Bacon and Blue Cheese

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. (5 minutes)

With a sharp chef's knife, carefully halve the spaghetti squash lengthwise, starting from the stem. Scoop out the seeds and stringy bits. Brush the cut sides with olive oil, then season generously with sea salt and freshly ground black pepper. Place the squash halves, cut-side up, on the prepared baking sheet. (10 minutes)

Roast in the preheated oven until the squash is tender and easily pierced with a fork, about 45 minutes. Remove from the oven and let cool slightly. Reduce the oven temperature to 375°F (190°C). (45 minutes)

While the squash is roasting, cook the bacon in a large skillet over medium-high heat until crispy and golden brown, about 6-8 minutes. Remove the bacon with a slotted spoon and drain on paper towels, reserving about 1 tablespoon of bacon fat in the skillet. (8 minutes)

Add the sliced mushrooms and minced garlic to the skillet with the reserved bacon fat. Cook, stirring occasionally, until the mushrooms are softened and lightly browned, about 5-7 minutes. (7 minutes)

Add the chopped spinach and cooked bacon to the skillet. Stir until the spinach is wilted, about 2-3 minutes. Remove the skillet from the heat. (3 minutes)

Once the spaghetti squash is cool enough to handle, use a fork to scrape the cooked flesh into long, spaghetti-like strands. Transfer the squash strands to a large bowl. (5 minutes)

Add the mushroom-bacon-spinach mixture, sour cream, sea salt, and black pepper to the bowl with the squash. Toss gently to combine, ensuring the squash is evenly coated with the savory mixture. (3 minutes)

Spoon the filled spaghetti squash back into the squash shells. Sprinkle each half with crumbled blue cheese. (3 minutes)

Return the stuffed squash halves to the baking sheet. Bake in the preheated oven until the cheese is melted and bubbly, and the filling is heated through, about 5-7 minutes. (7 minutes)

Let the squash cool slightly before serving. Garnish with extra blue cheese crumbles and a sprinkle of freshly cracked black pepper, if desired.