Boursin Spaghetti Squash Recipe

Introduction

This Boursin Spaghetti Squash recipe is a delightful way to enjoy a light, flavorful meal packed with fresh cherry tomatoes, garlic, and creamy herbed cheese. Roasting the squash brings out its natural sweetness, making it a perfect canvas for the rich Boursin filling. It’s an easy, satisfying dish that’s perfect for vegetarians and anyone looking for a comforting yet healthy option.

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 sides of the spaghetti squash halves. Sprinkle generously with salt and pepper.
3. Step 3: Place each half cut-side down on the 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 preparing the filling.
5. Step 5: In a bowl, combine cherry tomatoes, minced garlic, shallot, salt, pepper, and the remaining 3 tablespoons of olive oil. Toss well to coat.
6. Step 6: Divide the tomato mixture between the hollowed squash halves, scooping it into the cavities. It’s fine if some spill onto the baking sheet.
7. Step 7: Cut the Boursin cheese in half and place one half inside each squash cavity over the tomato mixture.
8. Step 8: Increase oven temperature to 425ºF (218ºC) and roast the squash for another 20-25 minutes or until tomatoes start to burst.
9. Step 9: Remove from oven and transfer the cherry tomato and cheese mixture to a bowl.
10. Step 10: Use a fork to shred the inside flesh of the spaghetti squash, leaving it in the shell. Set aside.
11. Step 11: Add fresh basil, flaky salt, and pepper to the tomato mixture in the bowl. Stir gently, breaking up some tomatoes as you mix.
12. Step 12: Spoon the combined filling back into the squash shells evenly. Garnish with extra basil, a drizzle of olive oil, or balsamic glaze if desired. Serve immediately.

Tips & Variations

• For extra flavor, try adding a pinch of red pepper flakes to the tomato mixture for some heat.
• Substitute Boursin with cream cheese mixed with herbs if you want a milder option.
• If you prefer a vegan version, use a plant-based creamy cheese alternative.
• Roast leftover cherry tomatoes separately with a little olive oil and herbs for a quick side dish.

Storage

Store leftover stuffed spaghetti squash in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350ºF (175ºC) for 10-15 minutes or microwave until heated through, being careful not to overcook and dry out the squash.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the spaghetti squash in the microwave instead of the oven?

Yes, you can microwave spaghetti squash by piercing the skin and cooking on high for about 10-12 minutes, flipping halfway through. The texture may differ slightly, but it’s a quicker alternative.

What can I serve with Boursin Spaghetti Squash?

This dish pairs well with a simple green salad, crusty bread, or grilled protein like chicken or fish for a complete meal.

Boursin Spaghetti Squash Recipe

Print Recipe

★★★★★

4.8 from 96 reviews

This Boursin Spaghetti Squash recipe combines the tender, naturally sweet strands of roasted spaghetti squash with a flavorful filling of juicy cherry tomatoes, fragrant garlic and shallots, and creamy, herbed Boursin cheese. Roasted to perfection and garnished with fresh basil, this delightful vegetarian dish serves as a comforting yet light main or side, perfect for showcasing seasonal produce with a sophisticated twist.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: French-inspired, Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spaghetti Squash

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

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 Garnish

• 1 package (150g) Boursin cheese (Garlic and fine herbs or preferred flavor)
• ¼ cup fresh basil, chopped
• Optional garnish: additional fresh basil, drizzle of olive oil, or balsamic glaze

Instructions

1. Preheat and prepare squash: Preheat your oven to 400ºF (204ºC) and line a baking sheet with parchment paper for easy cleanup.
2. Season spaghetti squash: Brush the cut sides of the spaghetti squash halves with 1 tablespoon olive oil and season generously with salt and pepper.
3. Roast the squash: Place the halves cut-side down on the prepared baking sheet and roast for 30 minutes, or until the flesh is tender and easily pierced with a fork.
4. Prepare tomato mixture: While the squash roasts, combine cherry tomatoes, minced garlic, minced shallot, salt, pepper, and 3 tablespoons olive oil in a bowl. Toss to coat everything evenly.
5. Fill squash halves: Carefully flip the roasted squash halves cut-side up. Divide the tomato mixture evenly and scoop it into the hollow cavities of the squash halves, allowing any extra tomatoes to spill onto the baking sheet if needed.
6. Add Boursin cheese: Cut the Boursin cheese in half and place one portion into each squash half on top of the tomato mixture.
7. Increase oven temperature and roast: Raise the oven temperature to 425ºF (218ºC). Return the stuffed squash halves to the oven and roast for an additional 20 to 25 minutes, until the cherry tomatoes start to burst and cheese softens.
8. Remove and prepare filling: Take the squash halves out of the oven and transfer the tomato and cheese filling into a mixing bowl.
9. Shred squash: Use a fork to scrape and shred the inside flesh of the spaghetti squash directly in its shell, keeping the strands contained within the skin. Set aside.
10. Mix filling and season: Stir the fresh basil into the tomato and cheese mixture, season with flaky salt and pepper to taste. Mash some tomatoes slightly as you combine for better texture.
11. Assemble and serve: Spoon the filling back evenly into the squash shells. Optionally, garnish with extra fresh basil leaves, a drizzle of olive oil, or balsamic glaze. Serve immediately for best flavor and texture.

Notes

• Be sure to roast the spaghetti squash cut-side down initially to steam the flesh and soften it evenly.
• You can substitute shallots with finely minced onion if necessary.
• For a dairy-free option, replace Boursin cheese with a vegan herb cheese spread.
• The dish can be served as a main course or as a hearty side.
• Leftovers can be refrigerated and reheated but are best enjoyed fresh.

Keywords: Boursin, spaghetti squash, roasted squash, vegetarian dinner, baked stuffed squash, cherry tomatoes, garlic herb cheese