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

Scale

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)

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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.