Boursin Spaghetti Squash (Print Version)
Creamy baked spaghetti squash with Boursin cheese, spinach, and garlic for a satisfying low-carb meal.
# What You Need:
→ 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)
# How to Prepare:
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.
09 - Transfer to a serving dish. Sprinkle with grated Parmesan before serving.
# Expert Advice:
01 -
- The Boursin melts into every strand creating a silky sauce without any heavy cream
- It delivers all the satisfaction of pasta but keeps you light and energized afterward
02 -
- Cutting raw spaghetti squash can be tricky so microwave it for 2 minutes first to soften
- Overcooking the squash makes it mushy so check for tenderness at the 35 minute mark
03 -
- Don't skip scraping the squash in both directions to get the longest strands
- Let the roasted squash cool for 10 minutes so it's easier to handle but still warm enough to melt the cheese