Boursin Spaghetti Squash (Printable version)

Creamy baked spaghetti squash with herbaceous Boursin cheese, spinach, and garlic for a comforting low-carb meal.

# List of ingredients:

→ Vegetables

01 - 1 large spaghetti squash (about 2.5 lbs)
02 - 2 cups baby spinach leaves, washed
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 1 package (5.3 oz) Boursin Garlic & Fine Herbs cheese
06 - 2 tbsp grated Parmesan cheese

→ Oils & Seasonings

07 - 2 tbsp olive oil
08 - 1/4 tsp freshly ground black pepper
09 - 1/4 tsp kosher salt
10 - Pinch of red pepper flakes (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Carefully halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle cut sides with 1 tbsp olive oil and sprinkle with salt and pepper.
03 - Place squash halves cut-side down on the baking sheet. Roast for 35–40 minutes, or until flesh is tender and easily shredded with a fork.
04 - Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add shallot and garlic; sauté for 2–3 minutes until fragrant.
05 - Add baby spinach and cook, stirring, until wilted (about 2 minutes). Remove from heat.
06 - When squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
07 - Add the squash strands to the skillet with the spinach mixture. Crumble in the Boursin cheese and toss until the cheese is melted and everything is well combined.
08 - Taste and adjust seasoning with extra salt, pepper, or red pepper flakes if desired. Transfer to a serving dish. Sprinkle with grated Parmesan before serving.

# Expert Advice:

01 -
  • That moment when the Boursin hits the warm squash and suddenly your whole kitchen smells like a fancy French bistro
  • You get all the creamy comfort of fettuccine alfredo without the food baby afterward
  • It's ridiculously impressive to serve but takes about ten minutes of actual hands-on time
02 -
  • Letting the squash cool for even five minutes before shredding makes a huge difference in texture. Hot squash tends to get mushy instead of forming those nice separate strands.
  • I learned the hard way that Boursin doesn't melt quite like regular cheese. You want to crumble it into the warm squash rather than expecting it to turn into a liquid sauce.
03 -
  • Rub the inside of the squash with a cut garlic clove before roasting for an extra layer of flavor that permeates every strand
  • Sprinkle some toasted pine nuts or walnuts on top for crunch that contrasts beautifully with the creamy texture

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