Boursin Spaghetti Squash with Cherry Tomatoes and Basil Recipe
This Boursin Spaghetti Squash recipe is a delightful and healthy vegetarian dish featuring tender roasted spaghetti squash filled with a flavorful mixture of cherry tomatoes, garlic, shallots, and creamy Boursin cheese, all enhanced by fresh basil. Perfect as a light dinner or a side dish, it’s easy to prepare and bursting with fresh, vibrant flavors.
- 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
- Diet: Vegetarian
Ingredients
Scale
Spaghetti Squash
- 1 spaghetti squash (halved and seeds removed, about 2–3 pounds)
- 4 tablespoons olive oil (divided)
- Salt and pepper (to taste)
Filling
- 1 ½ cups cherry tomatoes
- 3 cloves garlic (minced)
- 1 shallot (minced) or 2 tablespoons minced onion
- 1 package (150g) Boursin cheese (Garlic and Fine Herbs flavor or your favorite)
- ¼ cup chopped fresh basil
Instructions
- Preheat and Prepare Squash: Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Brush 1 tablespoon of olive oil over the cut sides of the spaghetti squash halves and sprinkle generously with salt and pepper.
- Roast Squash: Place each half cut-side down on the baking sheet and roast in the oven for 30 minutes or until tender when pierced with a fork. Carefully turn the halves over using tongs or a gloved hand and set aside.
- Prepare Tomato Mixture: In a bowl, toss the cherry tomatoes, minced garlic, minced shallot (or onion), salt, pepper, and the remaining 3 tablespoons of olive oil until everything is well coated.
- Fill Squash Shells: Divide the cherry tomato mixture evenly between the hollowed halves of the spaghetti squash, allowing some tomatoes to spill out if needed. Cut the Boursin cheese in half and add one half to each squash half.
- Roast Filled Squash: Increase the oven temperature to 425ºF (218ºC) and return the stuffed squash halves to the oven. Roast for 20-25 minutes until the cherry tomatoes start to burst and the cheese is warmed through.
- Shred Squash and Combine: Remove from oven and transfer the tomato and cheese filling to a bowl. Use a fork to shred the flesh inside the squash shells, leaving the strands inside their shells.
- Mix Filling and Basil: Add the fresh basil, flaky salt, and extra pepper to the tomato mixture and stir well to combine, breaking up some tomatoes as you stir.
- Reassemble and Serve: Spoon the tomato and cheese mixture back into the squash shells evenly. Optionally, garnish with more fresh basil, a drizzle of olive oil, or balsamic glaze. Serve immediately for best flavor.
Notes
- You can substitute shallots with finely minced onions if unavailable.
- Feel free to use any Boursin cheese flavor that you prefer or have on hand.
- This dish is best served immediately after roasting to enjoy the creamy cheese and roasted veggies warm.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.
- For extra flavor, drizzle balsamic glaze on top before serving.
Keywords: Spaghetti squash, Boursin cheese, roasted squash, vegetarian recipe, healthy dinner, roasted cherry tomatoes, baked squash, fresh basil
