Go Back
Spaghetti squash has gained popularity as a healthy and versatile ingredient in recent years, appealing to food enthusiasts and health-conscious eaters alike. With its unique fibrous texture that resembles traditional spaghetti when cooked, this winter squash serves as an excellent low-carb alternative to pasta. Whether you’re looking to cut down on carbohydrates, seeking gluten-free options, or simply wanting to introduce more vegetables into your diet, spaghetti squash is a fantastic choice.

Baked Boursin Spaghetti Squash

Elevate your dinner game with this delicious Baked Boursin Spaghetti Squash! This dish combines the rich flavors of garlic and herb Boursin cheese with fresh spinach and cherry tomatoes, all wrapped up in tender spaghetti squash. Perfect for a healthy weeknight meal or cozy weekend gathering, it's easy to make and packed with flavor. Top it off with fresh basil and Parmesan for the ultimate comfort food experience! Enjoy this delightful recipe in just an hour.
Print Recipe Pin Recipe

Ingredients
  

1 medium spaghetti squash

8 oz Boursin cheese (garlic and herb flavor)

1 cup cherry tomatoes, halved

1 cup spinach, fresh or baby

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried Italian herbs (oregano, basil, etc.)

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Grated Parmesan cheese for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside of each half with olive oil, and season with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper.

      Roast the Squash: Bake in the preheated oven for 40-45 minutes, or until the squash is tender and can be easily shredded with a fork.

        Sauté the Vegetables: While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the cherry tomatoes and spinach to the skillet. Cook for another 3-5 minutes until the spinach is wilted and the tomatoes are slightly blistered.

          Combine with Boursin: Remove the skillet from heat and add the Boursin cheese to the tomato and spinach mixture. Stir until the cheese is melted and everything is well combined. Add the dried Italian herbs and season with salt and pepper.

            Fork the Squash: Once the spaghetti squash is done roasting, carefully flip the halves cut side up. Use a fork to scrape the flesh into spaghetti-like strands.

              Mix Together: Spoon the Boursin mixture over the spaghetti squash strands, and gently toss to combine.

                Final Bake: Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes until everything is heated through and slightly bubbly.

                  Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

                    Prep Time: 15 min | Total Time: 1 hr | Servings: 4