Boursin Spaghetti Squash (Printable)

Tender roasted spaghetti squash tossed with creamy Boursin cheese, sautéed spinach, and garlic for a satisfying low-carb meal.

# What You'll Need:

→ Vegetables

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

→ Dairy

05 - 1 package (5.3 ounces) 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 Steps:

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

# Expert Suggestions:

01 -
  • The way Boursin transforms into an instant sauce feels like magic
  • Its the kind of dinner that makes forgetting about pasta completely okay
  • Ready in under an hour but tastes like you fussed over it
02 -
  • Cutting raw squash can be tricky so microwave it for 2 minutes first to soften slightly
  • Let the squash cool enough to handle before shredding or you will regret it
  • The Boursin creates enough sauce that you do not need to add any cream
03 -
  • Do not skip the parchment paper or you will be scrubbing baked on squash forever
  • Let the Boursin sit at room temperature for 10 minutes so it melts faster

Go Back