Creamy Boursin Spaghetti Squash (Printable)
Creamy, herbaceous baked spaghetti squash with Boursin cheese. A delightful low-carb comfort meal ready in 55 minutes.
# 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 tablespoons grated Parmesan cheese
→ Oils & Seasonings
07 - 2 tablespoons olive oil
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon kosher salt
10 - Pinch of red pepper flakes (optional)
# How To Make It:
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 tablespoon 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 - Heat 1 tablespoon 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 and sprinkle with grated Parmesan before serving.
# Expert Suggestions:
01 -
- The Boursin melts into every strand creating a sauce that feels luxurious without any heavy cream
- Its one of those rare low carb dishes that actually leaves you feeling cozy and completely satisfied
02 -
- Letting the squash cool slightly before shredding prevents steam burns and makes the strands separate more easily
- The residual heat from the squash melts the Boursin perfectly, so no additional cooking time is needed after combining
03 -
- Use a sharp chefs knife and steady pressure when cutting the squash, as the skin can be tough
- Room temperature Boursin incorporates more quickly and evenly than cold cheese straight from the fridge