Boursin Spaghetti Squash Recipe

Introduction

This Boursin Spaghetti Squash recipe is a flavorful, easy-to-make dish that combines creamy herbed cheese with roasted cherry tomatoes and tender spaghetti squash. It’s a perfect light meal or side that brings comfort and freshness together in every bite.

Ingredients

• 1 spaghetti squash (halved and seeds removed, about 2-3 pounds)
• 4 tablespoons olive oil (divided)
• 1 ½ cups cherry tomatoes
• 3 cloves garlic (minced)
• 1 shallot (minced, or 2 tablespoons minced onion)
• Salt and pepper (to taste)
• 1 package (150g) Boursin cheese (Garlic and fine herbs or your favorite flavor)
• ¼ cup chopped fresh basil

Instructions

1. Step 1: Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
2. Step 2: Brush 1 tablespoon of olive oil over the cut surfaces of the spaghetti squash halves. Sprinkle generously with salt and pepper.
3. Step 3: Place the squash halves cut-side down on the prepared baking sheet. Roast for 30 minutes, or until tender when pierced with a fork.
4. Step 4: Carefully turn the squash halves over using a gloved hand or tongs, and set aside while you prepare the filling.
5. Step 5: In a bowl, combine the cherry tomatoes, minced garlic, shallot (or onion), salt, pepper, and remaining 3 tablespoons of olive oil. Toss to coat everything evenly.
6. Step 6: Divide the tomato mixture in half and scoop it into the hollow of each spaghetti squash half. Some tomatoes may spill onto the baking sheet—this is fine.
7. Step 7: Cut the Boursin cheese in half and add each portion to the center of the filled squash halves.
8. Step 8: Increase oven temperature to 425ºF and roast the squash for an additional 20-25 minutes, or until the cherry tomatoes start to burst.
9. Step 9: Remove from the oven and transfer the tomato and cheese filling into a bowl.
10. Step 10: Using a fork, shred the inside of the squash halves, leaving the strands inside the shells. Set aside.
11. Step 11: Stir the fresh basil into the tomato mixture along with flaky salt and pepper to taste, breaking up some tomatoes as you mix.
12. Step 12: Spoon the tomato and cheese mixture back into the spaghetti squash halves, distributing evenly. Garnish with extra basil, a drizzle of olive oil, or balsamic glaze if desired and serve immediately.

Tips & Variations

• For a bit of heat, add a pinch of red pepper flakes to the tomato mixture before roasting.
• Try substituting fresh thyme or oregano for basil for a different herb flavor.
• Use other flavored soft cheeses if you can’t find Boursin, such as herbed goat cheese or cream cheese mixed with garlic and herbs.
• Roast the tomatoes separately on the baking sheet to caramelize them more if preferred.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, being careful not to overcook the squash to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spaghetti squash ahead of time?

Yes, you can roast and shred the spaghetti squash in advance and keep it refrigerated. Assemble and bake with the filling just before serving for best results.

What can I substitute for Boursin cheese?

If Boursin isn’t available, use other soft, flavored cheeses like herbed goat cheese, cream cheese mixed with garlic and herbs, or ricotta combined with fresh herbs for a similar creamy texture and flavor.

Boursin Spaghetti Squash Recipe

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5 from 113 reviews

This Boursin Spaghetti Squash recipe transforms tender roasted spaghetti squash into a creamy, flavorful dish infused with garlic and herb Boursin cheese, bursting cherry tomatoes, and fresh basil. Perfect as a light vegetarian main or a decadent side, it combines the natural sweetness of roasted squash with aromatic herbs and a rich cheese filling for a comforting, elegant meal.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 spaghetti squash (halved and seeds removed, about 2–3 pounds)
• 1 tablespoon olive oil (for brushing)
• Salt and pepper (to taste)

Cherry Tomato Mixture

• 1 ½ cups cherry tomatoes
• 3 cloves garlic (minced)
• 1 shallot (minced) or 2 tablespoons minced onion
• 3 tablespoons olive oil
• Salt and pepper (to taste)

Cheese and Herbs

• 1 package (150g) Boursin cheese (Garlic and fine herbs or your favorite flavor)
• ¼ cup chopped fresh basil

Instructions

1. Preheat and prepare squash: Preheat your oven to 400ºF (204ºC) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Season the squash halves: Brush each cut half of the spaghetti squash with 1 tablespoon of olive oil. Generously sprinkle both halves with salt and pepper to enhance the natural flavors during roasting.
3. Roast the squash: Place the squash halves cut-side down on the prepared baking sheet. Roast in the oven for 30 minutes or until the flesh is tender and easily pierced with a fork.
4. Turn the squash and prepare filling: Using oven mitts or tongs, carefully flip the squash halves so the cut side is facing up and set aside while you prepare the tomato filling.
5. Toss cherry tomatoes and aromatics: In a bowl, combine cherry tomatoes, minced garlic, minced shallot or onion, salt, pepper, and 3 tablespoons of olive oil. Toss everything well so the tomatoes are coated evenly.
6. Fill the squash halves: Divide the cherry tomato mixture evenly between the squash halves, scooping it into the hollow center. It’s fine if some tomatoes spill out onto the baking sheet.
7. Add Boursin cheese: Cut the Boursin cheese package in half and place one half inside each squash half’s hollowed cavity on top of the tomato mixture.
8. Roast again at higher heat: Increase the oven temperature to 425ºF (218ºC) and return the squash halves to the oven. Roast for an additional 20-25 minutes, until the cherry tomatoes start to burst and the cheese melts beautifully.
9. Remove and transfer filling: Take the squash out of the oven and transfer the cherry tomato and cheese mixture to a bowl carefully.
10. Shred squash flesh: Use a fork to shred the inside of the spaghetti squash halves, creating spaghetti-like strands, but leave these shreds inside the squash shells.
11. Combine filling with basil: Add the chopped fresh basil to the tomato and cheese mixture. Season with flaky salt and pepper to taste, and stir gently, breaking up some tomatoes to blend the flavors.
12. Refill the squash and serve: Spoon the combined filling back into each spaghetti squash half, distributing evenly. Garnish with extra fresh basil, a drizzle of olive oil, or balsamic glaze if desired, and serve immediately for best flavor.

Notes

• Selecting a medium-sized spaghetti squash (2-3 pounds) ensures even roasting and manageable halves for filling.
• Variations of Boursin cheese flavors can be used, such as herb or cracked black pepper, to tailor the dish to your taste.
• For a vegan version, substitute Boursin cheese with a plant-based garlic and herb cheese alternative.
• Be careful when turning the hot squash halves to avoid burns; using tongs or oven mitts is recommended.
• If you prefer a softer squash, roast the halves a little longer during the initial roasting step.
• Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in the oven to maintain texture.

Keywords: Boursin, Spaghetti Squash, Roasted, Vegetarian, Garlic and Herb Cheese, Cherry Tomatoes, Easy Dinner