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Boursin Spaghetti Squash Recipe

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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.

Ingredients

Scale

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

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