Boursin Spaghetti Squash
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.
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.
Notes
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.