Boursin Spaghetti Squash with Cherry Tomatoes and Fresh Basil Recipe
Boursin Spaghetti Squash is a delicious and elegant roasted vegetable dish featuring tender spaghetti squash halves filled with a savory mixture of cherry tomatoes, garlic, shallots, and creamy Boursin cheese. Enhanced with fresh basil and olive oil, this recipe offers a flavorful, low-carb alternative perfect as a side or vegetarian main course.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Baking
- Cuisine: French-inspired, American
- Diet: Gluten Free
Ingredients
Spaghetti Squash
- 1 spaghetti squash, halved and seeds removed (about 2-3 pounds)
- 4 tablespoons olive oil, divided
- Salt and pepper to taste
Filling
- 1 ½ cups cherry tomatoes
- 3 cloves garlic, minced
- 1 shallot, minced (or 2 tablespoons minced onion)
- 1 package (150g) Boursin Gournay cheese (Garlic and fine herbs or preferred flavor)
- ¼ cup fresh basil, chopped
Instructions
- Preheat and prepare squash: Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Brush 1 tablespoon of the olive oil over the cut sides of the spaghetti squash and season generously with salt and pepper.
- Roast squash: Place each half cut-side down on the baking sheet and roast for 30 minutes until tender and easily pierced with a fork.
- Prepare filling ingredients: Carefully turn the spaghetti squash halves over and set aside. In a bowl, combine cherry tomatoes, minced garlic, shallot, salt, pepper, and the remaining 3 tablespoons of olive oil, tossing well to coat.
- Fill squash halves: Divide the cherry tomato mixture evenly into the hollowed centers of the spaghetti squash halves, allowing some to spill if necessary.
- Add cheese: Cut the Boursin cheese in half and place each half inside the hollow of each squash half on top of the tomato mixture.
- Roast again: Increase the oven temperature to 425ºF and roast the stuffed squash for 20-25 minutes until the cherry tomatoes begin to burst and cheese is warmed through.
- Prepare spaghetti squash strands: Remove the squash from the oven and transfer the tomato and cheese filling to a bowl. Use a fork to shred the inside flesh of the squash halves, leaving the shreds inside the shells and set aside.
- Mix filling: Add the fresh basil to the tomato mixture, season with flaky salt and pepper, and stir gently, breaking up some tomatoes to combine flavors.
- Assemble and serve: Spoon the tomato and cheese mixture back into the squash shells evenly. Garnish with additional fresh basil, a drizzle of olive oil, or balsamic glaze if desired. Serve immediately.
Notes
- Serve with chicken, salmon, steak, tofu, or your favorite high-protein main or side dishes for a balanced meal.
- Store leftovers in the squash shells or remove filling and shreds into an airtight container. Refrigerate for up to 3 days and reheat in the microwave for best results.
- For added protein, add ½” cubes of uncooked seasoned chicken breast when adding the filling; space evenly on the baking sheet since the squash cavity may be too small.
- Substitutions:
- Dairy-free or vegan option: Use dairy-free Boursin spread instead of classic Gournay cheese.
- Gluten-free: This recipe is naturally gluten-free.
- Protein additions: Add cooked chicken, salmon, steak, or chicken sausage as desired.
- Cheese alternatives: Substitute Boursin with equal amounts of goat cheese, 6 ounces feta cheese (split into two rectangles), or 6 ounces cream cheese.
