BLT Spaghetti Squash

1 spaghetti squash, cut in half, seeds removed

2 tablespoons vegetable oil 

6 slices bacon, cut into 1/4-inch strips

1 onion, diced

1 cup cherry tomatoes, halved

2 cups arugula 

1/2 cup crumbled blue cheese

Salt and pepper

Heat oven to 400F. Line a baking sheet with foil. 

Drizzle cut side of squash with oil and place on foil cut side down. Bake 45 minutes. Using a fork, shred flesh into strands. 

Meanwhile, cook bacon in a large skillet until golden. Add onion and cook until translucent, about 2 minutes. Add tomatoes and cook until softened, about 3 minutes. Add arugula and stir until wilted. Add squash and toss to mix. Season with salt and pepper. Transfer to a serving bowl and sprinkle with blue cheese.