Boursin Spaghetti Squash (Printable)

Tender baked spaghetti squash tossed with creamy Boursin cheese, spinach, and shallots for a rich, herbaceous low-carb meal.

# What goes in:

→ 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.
09 - Transfer to a serving dish. Sprinkle with grated Parmesan before serving.

# Expert Advice:

01 -
  • Its the kind of comfort food that doesnt leave you feeling weighed down afterward
  • The Boursin cheese creates an incredibly velvety sauce without any heavy cream
  • You get all the satisfaction of pasta night while secretly eating vegetables
02 -
  • The squash strands will release moisture as they sit, so serve this immediately after tossing with the cheese
  • Boursin cheese varies by brand, so taste before adding extra salt since it is already quite seasoned
  • Do not overcook the squash or the strands will become mushy rather than maintaining their pasta-like texture
03 -
  • Use a sharp chefs knife and steady pressure when cutting the raw squash, it can be quite tough
  • Let the roasted squash cool for at least 10 minutes or you will burn your fingers while scraping
  • Add a splash of pasta water if the sauce ever seems too thick while tossing

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