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    Home » Dinner Recipes

    Boursin Spaghetti Squash

    Published: Jan 16, 2025 by Dorothy Bigelow · This post may contain affiliate links · Leave a Comment

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    A spaghetti squash shell filled with shredded squash and a creamy tomato sauce.
    Two squash halves filled with cherry tomatoes and creamy melted soft cheese.
    A spaghetti squash filled with shredded squash and a creamy sauce.

    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.

    A fork twirling the insides of a stuffed spaghetti squash.

    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

    The ingredients needed to make Boursin stuffed spaghetti squash, including tomatoes, basil, olive oil, salt, and pepper.
    • 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!

    Stuffing two spaghetti squash halves with tomatoes and Boursin cheese.
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Shred the spaghetti squash. Use a fork to shred the spaghetti squash, leaving the shreds in the cooked shell.

    Bringing it All Together

    Two Boursin stuffed spaghetti squash halves with forks inside of them.
    1. 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.
    2. 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.

    A fork twirling shredded spaghetti squash tossed with a creamy tomato sauce.

    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.
    Half of a squash filled with a tomato, basil, and Boursin cheese sauce.

    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:

    • A bowl filled with cabbage and ground beef stir fry.
      Inside Out Egg Roll
    • Cilantro Lime Salmon
    • A bowl of buffalo chicken soup topped with blue cheese crumbles.
      Buffalo Chicken Soup
    • An air fryer tray filled with chicken pieces and vegetables.
      Air Fryer Chicken and Vegetables

    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

    This Boursin Spaghetti Squash features creamy Boursin cheese, juicy cherry tomatoes, and fragrant fresh basil. Flavorful and veggie-packed!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Greek, Italian, Mediterranean
    Prep Time: 15 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 4 servings
    Calories: 372kcal
    Author: Dorothy Bigelow

    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.
    Did you try this recipe?Tag me at @dashfordinner and share your photos!

    Notes

    Serve with chicken, salmon, steak, tofu, or your favorite high-protein main/side dishes.
    Storing leftovers: You can store leftovers in the spaghetti squash shells, or remove the filling (and shreds) before storing. Either way, store the leftovers in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave for the best results.
    Boursin baked chicken and spaghetti squash: You can add ½” cubes of uncooked and seasoned chicken breast at the same time you add the filling if you would like to add some extra protein. It’s hard to fit enough into the cavity of the spaghetti squash, so try spacing the cubes out evenly on the baking sheet instead.

    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

    Calories: 372kcal | Carbohydrates: 22g | Protein: 5g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 39mg | Sodium: 281mg | Potassium: 417mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1030IU | Vitamin C: 19mg | Calcium: 97mg | Iron: 1mg

    Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.

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    Hi, I'm Dorothy!

    Dash for Dinner was started when I had my first child, as an effort to help other families who were struggling with cooking delicious meals while balancing it all. 

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