Go Back
Tomato Boursin Baked Spaghetti Squash

Tomato Boursin Baked Spaghetti Squash

Creamy, cozy, and surprisingly easy. Roasted tomatoes and melty Boursin make the perfect sauce for this weeknight spaghetti squash.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 spaghetti squash
  • 1 pt cherry tomatoes
  • 1 wheel Boursin Cheese — Garlic & Fine Herbs
  • 2 clove garlic minced
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • Italian seasoning
  • Red pepper flakes
  • 1/4 cup grated Parmesan
  • Fresh basil for topping

Method
 

  1. Preheat oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt, pepper, and Italian seasoning.
  1. Pierce the skin 5–6 times, place cut-side down on a baking sheet, and roast for 35–40 minutes until tender.
  1. In a small baking dish, combine cherry tomatoes, olive oil, garlic, salt, pepper, Italian seasoning, and red pepper flakes.
  1. Place the Boursin cheese in the center and bake for 20 minutes, until the tomatoes burst and the cheese softens into a creamy sauce.
  1. Scrape the roasted squash into strands with a fork. Top with the tomato-Boursin mixture, add Parmesan, and toss until everything is creamy and well-coated.
  1. Top with basil, and a protein of your choice.

Notes

  • Piercing the skin of the spaghetti squash helps it cook evenly and prevents it from bursting in the oven.
  • For extra flavor, you can add more red pepper flakes or a drizzle of balsamic glaze before serving.
  • If you want a vegetarian protein option, consider adding chickpeas or tofu.