Introduction

Boursin Spaghetti Squash is a delightful, creamy twist on roasted squash. Combining the fresh flavors of cherry tomatoes, garlic, and herbs with rich Boursin cheese, this dish makes for a comforting and elegant meal that’s easy to prepare.

Two halves of cooked spaghetti squash filled with a creamy mixture sit on crumpled brown paper within a white tray on a white marbled texture surface. Each half has a base layer of yellow, stringy squash flesh, topped generously with a creamy pinkish sauce mixed with bright red cherry tomato pieces and green leafy herbs. One half has a silver spoon inserted into it, slightly scooping the filling, and fresh green basil leaves and coarse salt crystals garnish the scene around the squash halves. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Step 2: Brush 1 tablespoon of olive oil over the cut sides of the spaghetti squash halves, then sprinkle generously with salt and pepper.
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.
Step 4: Carefully turn the squash halves over using tongs or oven mitts and set them aside while you prepare the filling.
Step 5: In a bowl, combine cherry tomatoes, minced garlic, shallot (or onion), salt, pepper, and the remaining 3 tablespoons of olive oil. Toss well to coat.
Step 6: Divide the tomato mixture between the hollowed squash halves, allowing some to spill out if needed.
Step 7: Cut the Boursin cheese in half and place one half inside each squash shell, nestled among the tomatoes.
Step 8: Increase oven temperature to 425ºF and roast the stuffed squash for 20–25 minutes, until the tomatoes begin to burst.
Step 9: Remove from oven and transfer the tomato and cheese filling to a bowl.
Step 10: Use a fork to shred the inside flesh of the spaghetti squash, leaving the shreds inside their respective shells. Set aside.
Step 11: Stir fresh basil, flaky salt, and pepper into the tomato mixture, breaking up some of the tomatoes as you combine.
Step 12: Spoon the tomato and cheese mixture back into each squash shell evenly. Garnish with extra basil, olive oil, or balsamic glaze if desired. Serve immediately.

Tips & Variations

To save time, you can microwave the squash for 8-10 minutes instead of roasting before stuffing.
Try replacing Boursin with goat cheese or cream cheese mixed with herbs for a different flavor.
Add red pepper flakes for a touch of heat.
Serve with a side of crusty bread to soak up the flavorful juices.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Fresh basil is best added after reheating to maintain its bright flavor.

How to Serve

The image shows a close-up of a creamy pasta dish with visible layers of sauce and ingredients. The base layer is a thick, creamy light pink sauce with bits of green spinach and soft chunks of tomato mixed throughout. On top of this, there are bright red cherry tomato halves, partly covered with melted cheese that is golden yellow and slightly stringy. The dish is being scooped with a silver fork, lifting some pasta noodles and a cherry tomato from the creamy sauce. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare spaghetti squash ahead of time?

Yes, you can roast or microwave the squash in advance and refrigerate it for up to two days. Add the filling and finish baking just before serving for best results.

What if I can’t find Boursin cheese?

Boursin cheese is a soft, herbed cheese, but you can substitute with cream cheese mixed with garlic and herbs, goat cheese, or a soft feta for a similar creamy texture and flavor.