There are some recipes that sneak up on you and quietly become your weeknight staples, and this one is exactly that. Creamy Boursin cheese melts into sweet roasted cherry tomatoes, fresh basil, and spaghetti squash to make something so simple yet so satisfying.
I’ve always thought spaghetti squash was a bit underappreciated — it’s like that quiet guest at the party who turns out to have the best stories once you actually talk to them. Paired with Boursin? Let’s just say I had to physically stop myself from “taste testing” too much before serving. Even my “where’s the meat?” husband asked for seconds.
Why This Recipe Just Works
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It’s loaded with flavor. The garlic-and-herb Boursin brings creamy richness, while the roasted cherry tomatoes add natural sweetness. Fresh basil lifts everything and makes it taste like summer, even in January.
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Naturally gluten-free and budget-friendly. Spaghetti squash shreds into tender “noodles” without any pricey specialty pasta.
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A full-on veggie moment. This is perfect if you’re trying to squeeze in more vegetables without feeling like you’re “just having salad for dinner.”
What You’ll Need
Spaghetti Squash – Look for one that feels heavy for its size and has a firm rind. Smaller ones roast a little faster, but any size works — just adjust the time.
Boursin Cheese – Garlic and Fine Herbs is my go-to. If you’ve got a different flavor on hand, roll with it.
Cherry Tomatoes – Sweet, juicy, and roast beautifully.
Olive Oil, Garlic, Shallots – The holy trinity for building flavor. If you’re out of shallots, red onion is a fine stand-in.
Fresh Basil – Nothing beats it here. If you only have dried, sprinkle sparingly and add a little extra olive oil for freshness.
Salt and pepper to taste.
Step-by-Step with Tips from My Kitchen
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Roast the Squash – Halve it, scoop out the seeds, and brush the cut sides with olive oil, salt, and pepper. Roast cut-side down at 400°F until the skin gives easily to a fork (about 30 min for medium size).
Tip: I like to line my baking sheet with parchment so cleanup is a breeze. -
Make the Filling – In a bowl, toss cherry tomatoes, garlic, shallots, more olive oil, salt, and pepper. This mixture should glisten — that olive oil is going to help everything roast beautifully.
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Stuff and Roast Again – Flip the roasted squash halves, spoon in the tomato mixture, and tuck half a block of Boursin into each one. Roast at 425°F until the tomatoes burst and the cheese is lightly golden.
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Mix the Sauce – Scoop the roasted tomato-cheese mixture into a bowl, stir in fresh basil, and gently break the tomatoes so their juices blend into the cheese.
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Shred the Squash – Use a fork to scrape the flesh into strands. Keep them in the shell for a fun presentation or transfer to a bowl.
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Bring It All Together – Spoon the creamy tomato-Boursin mixture over the shredded squash, add extra basil if you’re feeling fancy, and serve hot.
Serving Ideas
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For a light vegetarian dinner, serve as-is with a green salad and some crusty bread.
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To make it heartier, top with grilled chicken, baked salmon, or seared shrimp.
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I once made this for a friend’s potluck in the actual squash shells — people were practically scraping them clean.
Storage & Reheating
Leftovers keep in the fridge for up to 3 days. Store either in the shell wrapped in foil or in an airtight container. Microwave gently or warm in the oven covered with foil.
If you know you’ll want leftovers, keep the sauce and squash strands separate so they reheat more evenly.
Flavor Twists
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Goat Cheese Swap – Tangy and creamy, pairs beautifully with basil.
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Feta Version – Roast with a block of feta for a saltier, briny note.
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Cream Cheese – Milder but still rich, especially with extra garlic.
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Add Chicken or Tofu – Dice and roast alongside the tomatoes for extra protein.
Baked Boursin Spaghetti Squash
Boursin Spaghetti Squash is a comfort dish that feels indulgent yet is packed with wholesome veggies.
Ingredients
- 1 ½ cups cherry tomatoes
- 1 spaghetti squash (about 2–3 pounds), halved and seeds removed
- 3 cloves garlic, minced
- ¼ cup fresh basil, chopped
- 4 tablespoons olive oil, divided
- 1 shallot, minced (or 2 tablespoons minced onion)
- Salt and pepper, to taste
- 1 package (150g) Boursin Gournay cheese (Garlic & Fine Herbs or preferred flavor)
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Brush the cut sides of the spaghetti squash with 1 tablespoon of olive oil, then season generously with salt and pepper. Place the halves cut-side down on the baking sheet and roast for about 30 minutes, until the flesh is tender when pierced with a fork.
- While the squash roasts, toss cherry tomatoes, garlic, shallot, remaining olive oil, and a pinch of salt and pepper in a bowl until evenly coated.
- Once the squash is tender, carefully flip the halves over. Spoon the tomato mixture evenly into the hollow of each squash half (a few tomatoes can spill onto the pan). Cut the Boursin in half and tuck one piece into each half.
- Increase oven temperature to 425°F (218°C) and roast for another 20–25 minutes, until tomatoes are soft and just starting to burst.
- Transfer the roasted tomato and cheese mixture to a bowl. Using a fork, shred the squash into spaghetti-like strands, keeping them in their shells. Stir basil into the tomato-cheese mixture, seasoning to taste with extra salt and pepper.
- Spoon the mixture back over the shredded squash, garnish with more basil, a drizzle of olive oil, or balsamic glaze, and serve warm.
Notes
- Delicious alongside chicken, salmon, steak, tofu, or your favorite main dish.
- Leftovers can be stored in the shells or in an airtight container for up to 3 days in the fridge. Reheat in the microwave for best results.
- For extra protein, add small cubes of seasoned raw chicken to the filling before baking, spacing them evenly on the pan to ensure they cook through.
- Dairy-free or vegan? Swap in dairy-free Boursin.
- This recipe is naturally gluten-free.
- Boursin can be replaced with goat cheese, feta (6 ounces), or cream cheese (6 ounces).
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 234Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 7mgSodium 168mgCarbohydrates 21gFiber 4gSugar 8gProtein 4g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts from My Kitchen
This recipe is forgiving, flexible, and just the right mix of comfort and freshness. I’ve made it on a rainy Tuesday night with whatever herbs were hanging on in my garden, and I’ve made it for a weekend dinner when I wanted something that felt special without fuss.
The best part? That moment when you pull it from the oven and the cheese has gone all golden and bubbly — that’s when you know you’ve got something good.
Try other Spaghetti Squash recipes:
