Spaghetti squash with 3-cheese and blueberry sauce

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  • 1 spaghetti squash
  • ½ cup Hortifrut blueberries
  • 3 tbsp shredded Roquefort cheese
  • 3 tbsp grated Gruyère cheese
  • 3 tbsp grated parmesan cheese
  • 1 tbsp butter
  • A pinch of nutmeg
  • 1 cup cream
  • Salt and pepper to taste
  • 2 tbsp parmesan to put on squash


First rinse the squash on the outside thoroughly, then cut in half, remove the seeds with a spoon until it is clean in the middle. Add olive oil, salt, and pepper.

Put the halves of the squash face down on an oven tray. Bake for 50 minutes at 350°F or until the squash feels soft when inserting a knife.

Remove from the oven and allow to cool. Scrape the squash with a fork from one end to the other.

For the sauce:
Melt the butter in a pan. Add cream and Roquefort cheese over low heat. Once melted, add the other two cheeses and the blueberries, stirring until the other 2 cheeses have melted completely.

Add salt, pepper, and nutmeg.

Put the spaghetti in an pot and add the 3-cheese sauce, stir and pour the spaghetti over the spaghetti squash shell, add grated parmesan on top. Bake again for 10 minutes.

Enjoy a healthy and delicious recipe!