If you’re looking for a comforting yet light dish that feels fancy but is surprisingly simple, this Baked Boursin Spaghetti Squash Recipe is absolutely the way to go. The tender, naturally sweet strands of spaghetti squash combined with the rich, creamy garlic and herb Boursin cheese create a mouthwatering harmony that’s both satisfying and fresh. It’s the perfect low-carb alternative to traditional cheesy pasta dishes, bursting with flavor while keeping things wholesome and colorful. Once you make this, it’s going to become a cozy favorite for weeknights and casual gatherings alike.
Ingredients You’ll Need
Getting this recipe right depends on a handful of simple ingredients that work beautifully together to elevate each bite. Each item adds just the right balance of creamy, savory, or fresh contrast that makes this dish a true winner.
- 1 medium spaghetti squash: The star of the dish, providing those tender, noodle-like strands that absorb the creamy cheese so well.
- 8 oz Boursin cheese (garlic & herb flavor): This rich and flavorful cheese is the secret weapon for a velvety, herby sauce that coats every strand perfectly.
- 1/2 cup grated mozzarella cheese (optional): Adds an extra gooey, cheesy dimension that pulls the dish together with a delightful melt.
- 2 tablespoons olive oil: Helps to roast the squash perfectly, enhancing sweetness and adding a silky texture.
- 1/4 cup fresh parsley, chopped: Brightens the dish with fresh, herbaceous notes and a pop of green color.
- 1/2 teaspoon garlic powder: Boasts subtle extra garlic flavor, intensifying the savory depth without overpowering.
- Salt and pepper to taste: Essential for seasoning, balancing the creamy richness with a hint of sharpness.
- 1 tablespoon Parmesan cheese (optional): For a crispy, savory topping that adds wonderful texture and a nutty finish.
How to Make Baked Boursin Spaghetti Squash Recipe
Step 1: Prepare the Spaghetti Squash
Start by preheating your oven to 400°F. Slice the spaghetti squash in half lengthwise, and scoop out the seeds. Drizzle each half with olive oil and season with salt, pepper, and garlic powder. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for about 40 minutes, or until the flesh is tender and easily shredded with a fork.
Step 2: Shred the Squash
After roasting, let the squash cool slightly so you can handle it safely. Use a fork to gently scrape the strands of squash meat away from the skin, transferring them into a mixing bowl. This creates the perfect base for the creamy cheese mixture.
Step 3: Mix in the Boursin Cheese
While the squash is still warm, add the entire 8 oz of Boursin cheese. Its softness allows it to melt naturally, infusing each strand with rich garlic and herb flavor. Mix gently but thoroughly until every piece is coated in that luscious creaminess.
Step 4: Add Mozzarella and Season
If you opt to include mozzarella, sprinkle it in now and fold it into the mix. This extra cheese layer adds gooey indulgence. Taste the mixture and add salt, pepper, or a pinch more garlic powder if needed — seasoning here will make all the difference.
Step 5: Bake for a Crispy Top
Transfer the cheesy squash mixture back into the spaghetti squash shells or into an oven-safe casserole dish. Sprinkle the Parmesan cheese evenly on top to create a golden, crispy topping. Bake uncovered at 375°F for around 10-15 minutes or until bubbly and lightly browned on top.
How to Serve Baked Boursin Spaghetti Squash Recipe
Garnishes
Fresh parsley is an absolute must — its bright flavor and vivid green color provide a beautiful contrast to the creamy, golden squash. You might also add a squeeze of fresh lemon juice or a sprinkle of chili flakes for a little zing if you like to experiment.
Side Dishes
This dish pairs exceptionally well with crisp green salads, roasted vegetables, or even a simple grilled chicken breast to round out the meal. Since the Baked Boursin Spaghetti Squash Recipe is rich and flavorful on its own, lighter, fresh sides create a lovely balance.
Creative Ways to Present
For an impressive presentation, serve the squash mixture nestled back into the roasted shells and topped with parsley and Parmesan. You could also scoop generous portions into small ramekins for individual servings—perfect for parties or a cozy date night.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover Baked Boursin Spaghetti Squash Recipe in an airtight container and refrigerate for up to 3 days. It holds its creamy texture nicely, making for easy weekday lunches or quick dinners.
Freezing
You can freeze this dish, although it’s best eaten fresh for optimal texture. If freezing, use a freezer-safe container and store for up to 2 months. Thaw overnight in the fridge before reheating gently to avoid over-drying.
Reheating
Reheat leftovers in the oven at 350°F until warmed through, or microwave in short bursts, stirring occasionally to maintain creaminess. Adding a splash of olive oil or a sprinkle of mozzarella before reheating helps recreate that fresh, melty feel.
FAQs
Can I use a different cheese instead of Boursin?
While Boursin’s distinctive garlic and herb flavor is key to this recipe’s uniqueness, you can experiment with cream cheese mixed with garlic powder and herbs, but it won’t have quite the same creamy, punchy taste.
Is spaghetti squash low-carb?
Yes, compared to traditional pasta, spaghetti squash is a lower-carb alternative that’s high in fiber and nutrients, making this recipe a great choice if you’re watching carbs but still craving cheesy comfort food.
How do I know when the spaghetti squash is done roasting?
The flesh should be tender enough to shred easily with a fork. Typically roasting for 40 minutes at 400°F is perfect, but check by piercing the squash; it should feel soft but not mushy.
Can I make this recipe vegan?
This recipe relies heavily on cheese, so making it vegan means finding dairy-free alternatives for Boursin and mozzarella. There are some good plant-based cheeses with similar flavors, but results may vary.
What’s the best way to reheat leftovers without drying them out?
Use gentle heat either in the oven or microwave, and add a little olive oil or a splash of water to keep the squash moist. Stirring halfway through helps heat evenly and preserves creaminess.
Final Thoughts
If you want a dish that feels luxe without the fuss, this Baked Boursin Spaghetti Squash Recipe is your new best friend in the kitchen. It’s creamy, flavorful, and satisfying with just the right touch of elegance, and the best part is how simple it is to make. Give it a try—you might just find yourself making it over and over!
Print
Baked Boursin Spaghetti Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and flavorful baked spaghetti squash dish infused with garlic and herb Boursin cheese, topped with melted mozzarella and Parmesan for a deliciously cheesy and comforting meal. This recipe transforms healthy spaghetti squash into a rich and indulgent side or light main dish, garnished with fresh parsley for a burst of freshness.
Ingredients
Vegetables
- 1 medium spaghetti squash
Cheeses
- 8 oz Boursin cheese (garlic & herb flavor)
- 1/2 cup grated mozzarella cheese (optional for extra cheesiness)
- 1 tablespoon Parmesan cheese (optional, for a crispy topping)
Other
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the spaghetti squash.
- Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 2 tablespoons olive oil, then season with salt, pepper, and garlic powder evenly.
- Bake the Squash: Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Bake in preheated oven for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
- Shred the Squash: Remove the squash from the oven and allow it to cool slightly. Using a fork, scrape the flesh to create long strands that resemble spaghetti.
- Mix with Cheese: Transfer the shredded squash to a mixing bowl. Add the 8 oz Boursin cheese and stir until the cheese is evenly distributed and the squash is creamy. If using mozzarella, fold it in now for extra cheesiness.
- Assemble for Final Bake: Spoon the cheesy squash mixture back into the baked squash shells or into a baking dish. Sprinkle the tablespoon of Parmesan cheese on top for a crispy, golden crust.
- Bake Again: Return the assembled squash to the oven and bake for an additional 8-10 minutes until the cheese topping is melted and lightly browned.
- Garnish and Serve: Remove from oven and sprinkle with fresh chopped parsley. Serve warm as a comforting low-carb side or vegetarian entrée.
Notes
- You can substitute Boursin with any other creamy garlic herb cheese if unavailable.
- Adjust salt and pepper to taste, especially if your cheese is already salty.
- For a vegan version, use plant-based cream cheese and cheese substitutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in oven or microwave until warmed through before serving.
