Roast the spaghetti squash: Preheat the oven to 200°C / 400°F (180°C fan-assisted) and line a baking sheet with parchment paper. Drizzle the cut sides of the squash with olive oil, place cut-side down on the prepared baking sheet. Roast until lightly browned on the outside, fork tender, but still a little bit firm (40 to 50 minutes, depending on the size of the squash).

TIP: It’s cooked when it gives slightly when you push on the outside. Do not overcook, as the strands should stay distinct and slightly firm rather than watery and mushy.

TIP: For a faster method: place squash halves in a microwave-safe dish with a little water and microwave on high for about 10 minutes, until tender.

Sauté the aromatics: Heat a drizzle of olive oil in a large ovenproof skillet  (Ø 26-28 cm) over medium heat. Add the onion and garlic; sauté until fragrant, about 2 minutes.

Brown the meat: Add the ground beef and cook, breaking it up with a spoon, until browned.

Build the flavour: Stir in tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 1 minute, then add the crushed tomatoes. Bring to a gentle boil, then reduce heat to simmer.

Combine and bake: Use a fork to scrape the spaghetti-like strands from the cooked squash shells. Stir the squash into the sauce until well combined. Top with the shredded Gouda and Parmesan cheese.

TIP: If you don't have an ovenproof pan, you can transfer everything to a baking dish and sprinkle the cheese on top before baking.

Bake and serve: Transfer the pan to the oven and bake until bubbling, about 15 minutes. Let stand for 5 minutes before serving. Garnish with fresh parsley or basil. Serve and enjoy!