If you’re looking for a cozy, flavorful dish that’s both comforting and a little bit fancy, this Baked Boursin Spaghetti Squash Recipe is an absolute game-changer. The creamy, herbaceous Boursin cheese melds perfectly with the tender strands of roasted spaghetti squash, creating a dish that feels indulgent but stays light. It’s an effortless way to elevate a humble squash into something special that everyone will rave about.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity—each ingredient serves a clear purpose, building layers of flavor and texture without overwhelm. From the naturally sweet spaghetti squash to the rich, garlicky Boursin cheese, every component helps turn this dish into a comforting crowd-pleaser.
- 1 medium spaghetti squash: The star vegetable that provides those iconic, tender “noodles.”
- 8 oz Boursin cheese (garlic & herb flavor): Adds creamy texture and a burst of savory herb flavor.
- 1/2 cup grated mozzarella cheese (optional for extra cheesiness): Melts beautifully to make the dish even more luscious.
- 2 tablespoons olive oil: Helps roast the squash perfectly and enhances its natural sweetness.
- 1/4 cup fresh parsley, chopped (for garnish): Offers a fresh, bright contrast to the creamy cheese.
- 1/2 teaspoon garlic powder: Infuses subtle depth and warmth to the overall flavor.
- Salt and pepper to taste: Essential for balancing the dish and bringing out its flavors.
- 1 tablespoon Parmesan cheese (optional, for a crispy topping): Adds a delightful golden crust for texture contrast.
How to Make Baked Boursin Spaghetti Squash Recipe
Step 1: Prepare the Squash
Start by preheating your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle each half with olive oil, then sprinkle garlic powder, salt, and pepper over the flesh. Place the squash halves cut side down on a baking sheet lined with parchment paper. This roasting method is key because it softens the squash while locking in natural sweetness and creating strands that mimic spaghetti noodles perfectly.
Step 2: Roast the Squash
Bake the squash in the preheated oven for about 40 minutes, or until the flesh is tender and easily shredded with a fork. You’ll know it’s ready when the skin is slightly browned and you can effortlessly rake a fork through the flesh to create long strands. Roasting intensifies the flavor and adds a slight nuttiness that pairs wonderfully with creamy cheese.
Step 3: Mix in the Boursin Cheese
Carefully flip the roasted squash halves cut side up. Using a fork, gently scrape the flesh to create spaghetti-like strands directly into the squash shells. Dollop the Boursin cheese evenly over the squash strands, folding it in carefully so that every bite will be rich and flavorful. If you’re using mozzarella, sprinkle it over the mixture now for an extra cheesy layer that will melt beautifully in the next step.
Step 4: Bake Until Golden and Bubbling
Sprinkle Parmesan cheese on top if you want a crispy, golden finish. Return the squash to the oven and bake for another 10 minutes or until the cheese is melted and slightly browned on top. This finishing touch adds delightful texture and makes the dish look so inviting.
How to Serve Baked Boursin Spaghetti Squash Recipe
Garnishes
A sprinkle of fresh parsley not only adds a vibrant dash of green but also uplifts the dish with its fresh herbaceous notes. You can also add a drizzle of good quality olive oil for an additional silky shine. A few cracked black pepper flakes on top give a bit of boldness to each forkful.
Side Dishes
This Baked Boursin Spaghetti Squash Recipe is perfect on its own or alongside a crisp green salad for a light and refreshing meal. It pairs beautifully with roasted chicken or grilled fish, making it a versatile side for any dinner. For a vegetarian feast, serve it with garlic bread or a simple sautéed vegetable medley.
Creative Ways to Present
For a stunning presentation, serve the squash halves right on the plate, letting guests scoop their own portions, which keeps things rustic and cozy. You can also sprinkle toasted pine nuts or breadcrumbs over the top for added crunch and extra visual appeal. Another fun idea is to toss the finished squash strands into a warm pasta bowl with fresh herbs for a twist on classic pasta dishes.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Boursin Spaghetti Squash Recipe is just as delightful reheated. Store any extras in an airtight container in the refrigerator for up to 3 days. The creamy texture holds well, making it a great option for packed lunches or easy weeknight dinners.
Freezing
If you want to freeze the dish, it’s best to store the squash mixture without the fresh parsley garnish. Place it in a freezer-safe container and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for 10–15 minutes, or microwave in a covered dish to prevent drying out. Stir gently halfway through to ensure creamy cheese redistributes evenly and the squash warms through without losing its delicate strands.
FAQs
Can I use a different type of cheese instead of Boursin?
Absolutely! While Boursin cheese gives this recipe its signature garlicky and herby flavor, you can swap it for cream cheese with added herbs or a soft goat cheese. Just be mindful the flavor profile will shift slightly.
How do I know when the spaghetti squash is cooked perfectly?
The squash is done when the flesh is tender and easily separates into strands with a fork. It should not be mushy but soft enough to pull apart like spaghetti noodles.
Is it necessary to include mozzarella cheese?
Not at all. The mozzarella is optional for those who want extra cheesiness and meltiness. The recipe shines with just Boursin, but mozzarella adds a lovely creamy stretchiness if you love that texture.
Can this dish be made vegan or dairy-free?
Makes for a trickier swap since Boursin and mozzarella are dairy-based, but you can use plant-based cream cheese and vegan mozzarella alternatives. Adjust seasoning accordingly to maintain flavor.
What is the best way to reheat without drying out the squash?
Reheating in the oven with a cover or using a microwave with a damp paper towel on top helps retain moisture and keeps the squash strands tender and creamy.
Final Thoughts
This Baked Boursin Spaghetti Squash Recipe is one of those dishes that feels like a warm hug on a plate—comforting, flavorful, and totally irresistible. Whether you’re cooking for family or hosting friends, it’s a wonderful way to showcase seasonal squash with a gourmet twist. Trust me, once you try it, this recipe will become a favorite you’ll want to make again and again.
Print
Baked Boursin Spaghetti Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Baked Boursin Spaghetti Squash recipe offers a deliciously creamy, cheesy twist on classic spaghetti squash. Baked until tender and infused with rich Boursin cheese, garlic, and herbs, it makes a comforting, low-carb vegetarian main or side dish. Optional mozzarella and Parmesan cheeses add extra cheesiness and a golden, crispy topping, while fresh parsley provides a bright, herby finish.
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 8 oz Boursin cheese (garlic & herb flavor)
- 1/2 cup grated mozzarella cheese (optional for extra cheesiness)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- 1/4 cup fresh parsley, chopped
- 1 tablespoon Parmesan cheese (optional, for a crispy topping)
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy bits from the center with a spoon.
- Season and Oil: Brush the inside of each squash half with olive oil. Sprinkle garlic powder, salt, and pepper evenly over the flesh to enhance flavor.
- Bake the Squash: Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for about 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
- Scrape and Mix with Cheese: Once baked, remove the squash from the oven and let cool slightly. Using a fork, scrape the flesh into spaghetti-like strands inside the squash shells or into a bowl. Add the Boursin cheese and mix until the cheese is evenly melted and combined with the squash. If using mozzarella, stir it in now for extra cheesiness.
- Top and Bake Again: If desired, sprinkle a tablespoon of Parmesan cheese on top for a crispy, golden finish. Return the filled squash halves to the oven and bake for an additional 5-7 minutes until the cheese topping is melted and lightly browned.
- Garnish and Serve: Remove from oven and sprinkle fresh chopped parsley over the top for a fresh, herbaceous flavor. Serve warm directly from the squash halves or transfer to plates.
Notes
- You can prepare the spaghetti squash ahead of time by baking it in advance and storing the cooked strands in the refrigerator for up to 3 days.
- For a dairy-free option, substitute Boursin cheese with a vegan cream cheese alternative and omit mozzarella and Parmesan.
- Adjust garlic powder and herbs to your taste for more robust flavor.
- Ensure the squash is fully cooked by testing tenderness with a fork before scraping.
- The Parmesan topping adds a delightful crunch but can be omitted for a smoother texture.
