Here’s a cozy, creamy, and veggie-forward dinner that’ll surprise you in the best way — Boursin Spaghetti Squash. This recipe is one of those weeknight gems that feels fancy but is actually super easy. Imagine roasted spaghetti squash loaded with melty Boursin cheese, juicy cherry tomatoes, and fresh basil. It’s simple, light, and comforting all at once.
If you’ve ever had baked Boursin pasta, you know how addictive that creamy cheese can be. So I figured — why not pair it with spaghetti squash for a low-carb, gluten-free twist? It turned out to be a winner, even for the meat-lovers in the house!
Why This Recipe Works So Well
- Loaded with flavor: The creamy garlic-herb Boursin, caramelized cherry tomatoes, garlic, and shallots create the perfect sauce with very little effort.
- Naturally gluten-free: No grains, no gluten — spaghetti squash makes a great alternative to pasta.
- Veggie-packed: Whether you’re cutting back on carbs or just want to sneak in more vegetables, this dish is a flavorful way to do it.
Ingredients You’ll Need
Here’s what goes into making this creamy Boursin spaghetti squash:
- Spaghetti squash – Once roasted, the insides shred beautifully into “noodles.” It’s mild in flavor, which makes it the perfect base for bold toppings.
- Boursin cheese – I used the Garlic & Fine Herbs flavor, but feel free to experiment with others like Shallot & Chive or Pepper.
- Cherry tomatoes – These roast quickly, burst beautifully, and help form the creamy sauce.
- Olive oil – Adds richness and helps everything roast up perfectly.
- Garlic + shallot – These get roasted with the tomatoes for loads of depth and aroma.
- Fresh basil – Brings freshness and color right at the end.
- Salt + pepper – Always a must.
How to Make It Step-by-Step
This one-pan meal is both easy to pull together and packed with Mediterranean flavor. Here’s how to do it:
1. Roast the Squash
Cut the squash in half lengthwise and scoop out the seeds. Rub the insides with a tablespoon of olive oil and season generously with salt and pepper. Place them cut-side down on a baking sheet and roast at 400ºF for about 30 minutes until the flesh is fork-tender.
2. Prep the Filling
While the squash roasts, mix cherry tomatoes, minced garlic, chopped shallots, olive oil, salt, and pepper in a large bowl. Toss until everything is nicely coated.
3. Fill and Top
Once the squash is roasted, flip the halves so the cut side faces up. Fill each cavity with half of the tomato mixture. Let a few spill onto the sheet tray — totally fine. Then tuck half a round of Boursin into the center of each squash half.
4. Roast Again
Raise the oven temp to 425ºF and roast for another 20–25 minutes. The tomatoes should be soft and bursting, and the cheese slightly golden and melted into the tomatoes.
5. Mix the Sauce
Scoop out the tomato-cheese mixture and transfer it to a bowl. Add chopped fresh basil and gently mash everything together so the tomatoes blend into the cheese, creating a sauce.
6. Shred the Squash
Use a fork to gently shred the insides of the roasted squash. Keep the shreds inside the shell — it makes for a nice presentation and saves a dish!
Bringing It All Together
Now spoon the warm, creamy tomato-Boursin sauce over the shredded squash inside the shells. Swirl it around with a fork if you want everything mixed together. Top with more fresh basil, or finish with a drizzle of olive oil or balsamic vinegar for an extra punch.
How to Serve
Each squash half is hearty enough to serve as a main (especially if you’re keeping it vegetarian), or you can serve it as a side dish alongside grilled chicken, steak, or salmon. It also makes a lovely light lunch the next day!
Storing Leftovers
Leftovers? Lucky you. Just scoop everything into an airtight container and pop it in the fridge. It’ll stay fresh for up to 3 days. Reheat in the microwave until warm.
Pro Tip: You can either leave the filling and squash in the shells or combine everything and store it mixed in a container.
Flavor Twists to Try
- Goat cheese – Want a little tang? Swap in fresh goat cheese for a sharp, creamy variation.
- Feta cheese – A block of feta works beautifully here too. Just slice it and use it in place of Boursin.
- Cream cheese – Use 6 ounces of full-fat cream cheese for a milder but equally rich version.
- Add chicken – Dice and season boneless chicken breasts and add them to the pan with the tomato mix before the second roast. Make sure they cook through completely!
- Extra protein – This dish is great with salmon, tofu, grilled shrimp, or even leftover roast chicken.
Substitutions
- Dairy-free? Boursin makes a vegan version — it’s a great swap and still gives that herby creaminess.
- Gluten-free? You’re good to go as-is — no changes needed.
- No fresh basil? You can use dried basil in a pinch. Add it to the tomato mixture before roasting.
Boursin Spaghetti Squash
Packed with creamy Boursin cheese, sweet cherry tomatoes, and fresh basil, this spaghetti squash dish is both flavorful and veggie-rich — the perfect side for any meal!
Ingredients
- 1 spaghetti squash (2–3 pounds), halved with seeds removed
- 4 tablespoons olive oil, divided
- 1 ½ cups cherry tomatoes
- 3 cloves garlic, minced
- 1 shallot, minced (or 2 tablespoons finely chopped onion)
- Salt and pepper, to taste
- 1 package (150g) Boursin Gournay cheese (Garlic & Fine Herbs or your preferred flavor)
- ¼ cup chopped fresh basil
Instructions
- Set your oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
- Brush 1 tablespoon of olive oil over the cut sides of the squash and season generously with salt and pepper.
- Place the squash halves cut-side down on the baking sheet. Roast for 30 minutes or until fork-tender.
- Carefully flip the squash using tongs or a gloved hand. Set aside while prepping the filling.
- In a bowl, mix the cherry tomatoes, minced garlic, shallot (or onion), salt, pepper, and remaining 3 tablespoons of olive oil. Toss to coat.
- Divide the tomato mixture between the squash halves, spooning it into the hollow centers. (Some overflow is fine.)
- Cut the Boursin in half and place each half in a squash cavity with the tomato mixture.
- Increase oven temp to 425ºF and roast for 20–25 minutes, until the tomatoes begin to burst.
- Remove from oven and transfer the tomato and cheese mixture to a bowl.
- Using a fork, scrape the spaghetti squash into strands, keeping them inside the shells.
- Stir fresh basil into the tomato-cheese mix. Season to taste with flaky salt and black pepper, breaking up some tomatoes while stirring.
- Spoon the mixture back into the squash shells. Garnish with more basil, a drizzle of olive oil, or balsamic glaze if desired. Serve immediately.
Notes
- Serving Suggestion: Pairs well with grilled chicken, salmon, steak, tofu, or any protein of choice.
- Leftovers: Store leftovers in the squash shells or transfer to a container. Refrigerate up to 3 days. Reheat in the microwave for best texture.
- Add Protein: Add ½-inch cubes of seasoned raw chicken breast when assembling the filling. Due to space, scatter any extra chicken on the baking sheet to cook alongside.
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.
FAQs
Can I make this ahead of time?
You can roast the squash and prep the tomato filling a few hours in advance. Assemble and do the final roast just before serving.
What’s the best way to reheat it?
Microwave works great, but you can also reheat it in a 350ºF oven for 10–15 minutes until warmed through.
Can I freeze it?
This dish is best fresh. While technically freezable, the texture of squash can get watery when thawed.
Can I use another type of squash?
Not for this recipe — spaghetti squash has that special shreddable texture you want here.
This Boursin Spaghetti Squash is the kind of easy dinner that sneaks into your regular rotation because it’s cozy, full of flavor, and doesn’t leave you feeling heavy. Hope you give it a go — it might just become your new favorite way to squash dinner together!
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