This flavor-packed recipe for Boursin Spaghetti Squash is sure to become one of your favorite ways to prepare spaghetti squash! Featuring creamy Boursin cheese, juicy cherry tomatoes, and fragrant fresh basil, this Mediterranean-inspired dish is the perfect veggie-licious recipe for busy weeknights.
If you've tried our recipe for baked Boursin pasta, you might be wondering what other savory dishes you can make with this soft and creamy cheese.
I've shared a few other recipes (like Boursin mashed potatoes), but I was inspired to create a gluten-free and veggie-packed version for those of us who need (or want) it.
Spaghetti squash is so underrated, and with the proper additions (helloooo Boursin) it can taste absolutely amazing. Even my meat-and-potatoes husband was pleasantly surprised by this one!
Why You'll Love It:
- Flavorful. Melted boursin cheese, roasted cherry tomatoes, fresh garlic, and basil - the flavors are simply stunning!
- No grains or gluten. Since spaghetti squash naturally shreds after roasting, it makes a great pasta substitute. If you're gluten-free, grain-free, or watching your carbs, this is a cost-effective option (that also tastes amazing).
- Veggies! Whether you're looking for a vegetarian dinner option, or you just want to up your veggie intake, this spaghetti squash with Boursin cheese is going to rock your world.
Ingredients
- Spaghetti squash: Sometimes also known as "Vegetable spaghetti" this is a variety of squash that shreds (like spaghetti) once cooked. It makes for a great gluten-free and lower carb alternative to pasta, and counts as a serving of veggies to boot!
- Boursin cheese: Also known as Gournay cheese, this is a popular soft cheese that comes in various flavors. The most popular (and the one I use) is "Garlic and Fine Herbs" although you can use any savory flavor you like.
- Cherry tomatoes: These cook quickly and have thin skins and minimal seeds, making them them ideal for roasting.
You will also need:
- Olive oil
- Garlic
- Shallot (or onion)
- Fresh basil
- Salt and pepper
Instructions
This easy recipe for spaghetti squash with Boursin cheese is a simple and fresh dinner idea, or a creamy and filling side dish. It's easy to make and is packed with veggies and fiber!
- Roast the spaghetti squash. Split the squash in half and remove all of the seeds using a spoon. Brush the surface of the cut sides with 1 tablespoon of olive oil and sprinkle generously with salt and pepper. Place the squash halves, cut side down, on a baking sheet and roast in a 400ºF (204ºC) oven for about 30 minutes, or until they are easily pierced with a fork.
- Prepare the filling. Add 3 tablespoons of olive oil, cherry tomatoes, garlic, shallots, salt, and pepper to a large bowl and stir until everything is well coated in oil.
- Stuff the squash. Carefully turn the roasted squash halves over so their cavity is showing. Add half of the tomato mixture to each cavity. It's okay if the tomatoes overflow and some are on the baking sheet.
- Slice your Boursin cheese in half and nestle each half into the hollows of the spaghetti squash.
- Roast. Return to the oven and increase the heat to 425ºF (218ºC). Bake for 20-25 minutes, or until the cherry tomatoes begin to burst and the cheese is browning slightly.
- Remove the filling. Scoop out the tomato filling and cheese and place it in a large bowl. Add the fresh basil and stir, breaking the tomatoes as you go to create a creamy sauce.
- Shred the spaghetti squash. Use a fork to shred the spaghetti squash, leaving the shreds in the cooked shell.
Bringing it All Together
- Fill the squash halves. Spoon the tomato and Boursin sauce on top of each of the shredded vegetable spaghetti. Garnish with additional fresh basil (if desired), or add a drizzle of olive oil, balsamic vinegar, etc.
- Serve immediately! Each half is about 2 servings as a side dish, or one serving as a main dish. We like to enjoy it with some grilled chicken, salmon, or steak for an extra boost of protein, but it's yummy as-is for a vegetarian main dish.
Storing Leftovers
Transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. Reheat portions (as needed) in the microwave for the best results.
Top tip: You can leave them in-shell, or scoop out the shredded squash flesh and and creamy sauce into a separate container.
Flavor Variations
Goat cheese: Substitute the Boursin cheese for an equal amount of fresh goat cheese (aka chevre).
Feta cheese: Slice a 6-ounce block of feta cheese into two rectangles and use those in place of the Gournay cheese in the recipe.
Cream cheese: Slice 6 ounces of brick-style cream cheese into 2 squares and use instead of Boursin.
With chicken: Add ½-1 pound of chicken breasts that have been well seasoned and sliced into ½" cubes. These should be added after the spaghetti squash has roasted and will cook best (and more evenly) if spaced out on the baking sheet (rather than stuffed into the shell). Check each piece to ensure it reaches a minimum internal temperature of 165ºF.
Added protein: If you want to transform this into a satisfying main dish, you can add your favorite cooked protein options. Chicken, salmon, steak, or even tofu are all great options.
Substitutions
- Dairy-free: Boursin actually makes a dairy-free and vegan spread, and that can be used in place of the regular kind.
- Gluten-free: This recipe is gluten-free as written. Yay!
- Basil: Fresh herbs reign supreme, and it couldn't be truer with fresh basil, BUT you can absolutely use some dried basil if you're in a pinch.
More Boursin Recipes:
- Baked Boursin pasta
- Boursin mashed potatoes
- Easy Boursin cheese ball
- Boursin stuffed mushrooms - For the Love of Cooking
More Healthy Dinner Ideas:
If you loved this recipe for Baked Boursin Spaghetti Squash, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Boursin Spaghetti Squash
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 of minced onion)
- Salt and pepper to taste
- 1 package (150g) Boursin cheese Gournay cheese (Garlic and fine herbs or your favorite flavor)
- ¼ cup chopped fresh basil
Instructions
- Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
- Brush 1 tablespoon of the olive oil over the surface (cut half) of the spaghetti squash. Sprinkle generously with salt and pepper.
- Place each half of spaghetti squash cut-side down on the baking sheet. Roast in the oven for 30 minutes, or until it is tender when pierced with a fork.
- Carefully turn the spaghetti squash over using a gloved hand (or tongs) and set aside while you prepare the filling.
- Add the cherry tomatoes, minced garlic, shallot (or onion), salt, pepper, and 3 tablespoons of olive oil to a bowl. Toss well to coat the tomatoes and other ingredients in the olive oil.
- Divide the cherry tomato mixture in half, scooping it into the hollow of one of the spaghetti squash halves. Repeat with the remaining half. (It's okay if some of the cherry tomatoes spill out or you have to place them on the baking sheet).
- Cut the Boursin cheese in two, and add each half to the hollowed out spaghetti squash halves.
- Return to the oven and increase the heat to 425ºF. Roast for 20-25 minutes, or until the cherry tomatoes begin to burst.
- Remove from the oven and transfer the cherry tomato filling and cheese to a bowl.
- Use a fork to shred the inside of the spaghetti squash halves, leaving the shreds in the shell. Set aside.
- Sprinkle the fresh basil into the cherry tomato mixture, and add flaky salt and pepper to your taste. Stir until well combined, breaking up some of the tomatoes as you stir.
- Transfer the contents of the bowl back into the spaghetti squash halves, distributing each half equally. If desired, garnish with additional fresh basil, a drizzle of olive oil, or balsamic glaze. Serve immediately.
Notes
Substitutions
- Dairy-free or vegan: Use the dairy-free Boursin spread instead of classic Gournay cheese.
- Gluten-free: This recipe is gluten-free as written!
- With protein: Feel free to add your choice of cooked proteins (chicken, salmon, steak, chicken sausage, etc.).
- Goat cheese: Substitute the Boursin for an equal portion of goat cheese.
- Feta cheese: Use 6 ounces of feta cheese, split into 2 rectangles.
- Cream cheese: Use 6 ounces of cream cheese instead of the Boursin.
Nutrition
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JOYCE OUTLAW says
OMG! Absolutely delicious. First time making this recipe. I'd plan to have it as a side but I tasted it when it came out of the oven and didn't want meat anymore. It's a meal in itself. You really don't need meat, fish or chicken. So satisfying and filling all by itself!
Laura says
Delicious. Will be on a rotation in our house.