Boursin has always been a go-to ingredient, and spaghetti squash is my favorite way to pasta, so when I saw someone bake together and twirl into a sauce, I just had to. And here it is; think baked feta pasta, with more flavor and way lower carb. Introducing baked Boursin baked spaghetti squash. YUM.
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Why This Spaghetti Squash is Special
Aside from being incredibly delicious (I mean how can you go wrong with melted Boursin cheese?!), here’s why you’ll love this dish:
- Less than 5 ingredients, if you don’t include salt, pepper, and optional toppings.
- Takes 10 minutes of work, why didn’t anyone tell me how much easier it is to slice spaghetti squash through the middle?!
- Easy to modify to turn it into your family’s favorite meal.
Boursin Baked Spaghetti Squash Variations
Love the idea of this Boursin baked spaghetti squash recipe, but feel like tweaking it just a bit? Easy. Here’s how:
- Swap Boursin for feta, for a less herbaceous option. If going this route, I’ll typically add a bit of chopped thyme or rosemary to the tomato combo.
- Use a different kind of pasta: Twirl in your favorite pasta after the cheese and tomatoes have baked together. Think: almond flour pasta, zucchini noodles, butternut squash noodles, or shirataki noodles.
- Add a protein: Like cooked and shredded chicken or shrimp–simply toss into the warm sauce.
How to Make Boursin Baked Spaghetti Squash
See how to make this baked boursin spaghetti squash on TikTok.
More Spaghetti Squash Recipes
- Garlic Parmesan Spaghetti Squash
- Spaghetti Squash Casserole
- Buffalo Chicken Spaghetti Squash
- Spaghetti Squash Carbonara
- Spaghetti Squash Lasagna
Boursin Baked Spaghetti SquashPrint Recipe Pin Recipe
- 2 small spaghetti squash
- 2 – 5.2 oz Boursin Garlic & Herb Cheese Spread sliced in half lengthwise, to form 2 circles
- 10 oz grape or cherry tomatoes
- 1 medium shallot thinly sliced
- 1 tablespoon olive oil + additional to coat the squash/cheese. Can use cooking spray as well
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- freshly grated parmesan
- fresh parsley chopped
- Preheat oven to 400 F and grab a 9×13 casserole dish.
- Slice each squash in half through the middle (not lengthwise). Use a spoon to scoop and discard the seeds. Place squash cut side up in prepared casserole dish. If the squash won't stay upright on its own, you can slice to flatten the bottom of each (essentially removing the stems).
- Toss tomatoes, shallots, olive oil, salt, and pepper together in a large bowl until evenly coated. Place an even amount of tomatoes in each squash. Place 1 piece of Boursin on top, it should fit directly in the center, if it doesn't, mold it until it does.
- Brush the top of your cheese and spaghetti squash with oil (or spray with cooking spray) and bake in the preheated oven until the squash is tender and the tomatoes have wilted, about 1 hour. If the top of your Boursin starts to brown, cover in foil and continue baking.
- Allow squash to cool slightly, then remove the cheese, tomatoes, and shallots to a large bowl. Use a fork to shred the spaghetti squash into noodles, and add to the bowl. Toss to combine, the Boursin should coat the noodles as a sauce.
- Option to place back into the shells. Top with freshly grated parm and parsley, and enjoy!