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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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/boursin-spaghetti-squash-recipe/