Boursin Baked Spaghetti Squash

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 257kcal

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 9x13 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!

Delicious recipe from Lindsey Hyland // www.thelittlepine.com