This creamy Boursin Spaghetti Squash combines the subtle sweetness of roasted squash with the richness of Boursin cheese. It’s simple but indulgent- perfect for an easy dinner or as a side dish.
This recipe is a twist on the popular internet version where everything is baked directly in the squash. I find it much easier to prepare the sauce and squash separately. Scraping the spaghetti squash strands is far simpler when the squash is empty, and transferring the strands to a separate bowl as you go makes the process smoother and less messy.
If you’re looking to pair this dish with something hearty, try my chicken bone broth or hot honey wings for a comforting meal. For a lighter option, serve it alongside a fresh and flavorful chicken salad. And don’t forget to save room for dessert—my chocolate spritz cookies are the perfect sweet finish!
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💞 Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses everyday ingredients like spaghetti squash and Boursin cheese to create something truly special.
- Comforting and Creamy: The creamy Boursin sauce perfectly complements the delicate sweetness of the roasted squash.
- Versatile: Enjoy it as a light vegetarian main dish or pair it with ground beef, chicken, or shrimp for a hearty meal.
- Quick and Easy: With minimal prep and simple steps, Boursin Spaghetti Squash is perfect for busy weeknights.
- Customizable: Add your favorite proteins, vegetables, or seasonings to make it your own.
🍴What is Boursin cheese?
Boursin cheese is a soft, creamy, and flavorful cheese originating from France. It’s made with a rich blend of cream and soft cheese, combined with herbs and spices for a distinct, savory flavor. The most popular variety is Garlic & Fine Herbs, but it’s also available in other flavors like Shallot & Chive and Basil & Chive.
This cheese has a spreadable texture, making it versatile for cooking, spreading on crackers, or mixing into sauces, as in this recipe. Its bold flavor and smooth consistency make it an easy way to elevate simple dishes with minimal effort. You can typically find Boursin in the cheese section of most grocery stores.
For more details about its flavors and uses, visit the official Boursin website.
🍴Ingredients
- Spaghetti squash
- Boursin cheese (I love Garlic & Fine Herbs but you can take any cheese!)
- Olive oil
- Salt and pepper
- Heavy cream (optional)
- Parmesan cheese (optional)
- Fresh parsley or basil (optional)
See recipe card for quantities.
🍳 Instructions
Step 1: Prepare the Spaghetti Squash
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with olive oil and sprinkle with salt and pepper.
- Roast for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
Step 2: Prepare the Sauce
- Add oil into a pot and then add Boursin, allowing it to melt into the skillet.
- Add heavy cream (if using) to make the sauce extra creamy. Stir until smooth.
- Season with salt and pepper to taste
Step 3: Combine Squash and Sauce
- Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
- Add the squash strands to the skillet or a bowl with the Boursin sauce. Toss gently to coat evenly.
Step 4: Serve
- Transfer the creamy Boursin Spaghetti Squash to a serving dish or back into the spaghetti squash.
- Sprinkle with Parmesan cheese and garnish with fresh parsley or basil, if desired.
Hint: If you are having trouble opening the spaghetti squash, score where you want to open it by running the knife around, then microwave it for three minutes. It should be much easier to get in.
📋 Substitutions
- Swap heavy cream for milk or a dairy-free alternative for a lighter version.
- Use a different variety of cheese, like goat cheese, if you prefer.
♨ Variations
- Add sautéed vegetables like spinach or mushrooms for extra flavor and nutrition. Either cook them in the skillet before the garlic or add them to the roasting pan
- Top with crispy bacon or cooked chicken for a heartier meal.
🍴 Equipment
- Baking sheet
- Skillet
- Fork (for scraping the squash)
🍲 Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
⭐ Top tip
If you want a bit of texture, leave the squash strands a little less cooked when scraping them out, as they’ll absorb the sauce more easily and give a satisfying bite.
💭 FAQ
Absolutely! Roast the squash ahead of time and store the strands in an airtight container in the fridge for up to 3 days. Reheat and toss with the sauce when ready to serve.
Ground beef, chicken, shrimp, or even crumbled sausage pair beautifully with the creamy Boursin sauce. Just cook them separately and then mix in with the squash and the sauce.
Sautéed spinach, mushrooms, or roasted cherry tomatoes make excellent additions for extra flavor and nutrition.
While the squash and sauce can be frozen, the texture of the spaghetti squash may become slightly watery when reheated, so I don’t recommend it. Freeze in an airtight container for up to 2 months and reheat gently on the stovetop.
Yes! Spaghetti squash is low in carbs, and Boursin cheese is keto-friendly, making this a great option for those on a keto diet.
💕 Related
Looking for other main course recipes? Try these:
🍶 Pairing
Pair Boursin Spaghetti Squash with these must-try recipes from Goodley Living:
📚 Cookbook Pairings
Interested in cookbooks that give more Quick and Easy Recipes? Check these out!
Recipe
📖 Recipe
Boursin Spaghetti Squash
Equipment
- Baking Sheet
- Mixing Bowl
- Fork
Ingredients
- 1 Spaghetti Squash Medium
- 1 package Boursin Cheese 5.2 oz package, Garlic & Fine Herbs recommended
- 2 tablespoons Olive Oil
- 2 cloves Garlic minced
- ½ cup heavy cream optional, for extra creaminess
- ¼ cup Parmesan cheese grated
- Salt to taste
- Pepper to taste
- Parsley fresh, chopped (optional, for garnish)
- Basil fresh, chopped (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.1 Spaghetti Squash
- Drizzle the cut sides with olive oil and sprinkle with salt and pepper.2 tablespoons Olive Oil
- Roast for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
- Add oil into a pot and then add Boursin, allowing it to melt into the skillet.1 package Boursin Cheese
- Add heavy cream (if using) to make the sauce extra creamy. Stir until smooth.½ cup heavy cream
- Season sauce with salt and pepper to taste
- Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
- Add the squash strands to the skillet or a bowl with the Boursin sauce. Toss gently to coat evenly.
- Transfer the creamy spaghetti squash to a serving dish or back into the spaghetti squash.
- Sprinkle with Parmesan cheese and garnish with fresh parsley or basil, if desired. Serve immediately.
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