Boursin Spaghetti Squash

This Boursin Spaghetti Squash features creamy Boursin cheese, juicy cherry tomatoes, and fragrant fresh basil. Flavorful and veggie-packed!

Course Side Dish

Cuisine American, Greek, Italian, Mediterranean

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 372

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.

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