Creamy Boursin Spaghetti Squash Recipe

This flavorful Boursin Spaghetti Squash recipe transforms humble spaghetti squash into a creamy, Mediterranean-inspired meal. Boursin cheese melts into juicy roasted cherry tomatoes and fragrant fresh basil to create a rich, veggie-packed dish that works as a satisfying main or an elegant side for busy weeknights.

If you enjoy Boursin in other dishes—like baked Boursin pasta or Boursin mashed potatoes—you’ll love how it elevates roasted spaghetti squash. I developed this gluten-free, vegetable-forward version for anyone looking for a lighter pasta alternative without sacrificing flavor.

Spaghetti squash is delightfully underrated. With the right ingredients—hello, Boursin—it becomes a creamy, comforting dish. Even picky eaters appreciate the texture and bright flavor from the roasted tomatoes and basil.

Why You’ll Love It

• Rich, balanced flavor. Melted Boursin, roasted cherry tomatoes, garlic, and fresh basil combine for a deliciously creamy sauce with bright herbal notes.
• Gluten-free, grain-free option. Roasted spaghetti squash naturally shreds, making it an excellent pasta substitute for those avoiding gluten or reducing carbs.
• Packed with vegetables. This recipe boosts your veggie intake while staying hearty enough to feel like a real meal—perfect for vegetarians or anyone wanting more veg-forward dinners.

Ingredients

• Spaghetti squash: 1 whole, halved and seeds removed (about 2–3 pounds).
• Boursin cheese: 1 package (about 150 g), Garlic & Fine Herbs or your preferred savory flavor.
• Cherry tomatoes: 1½ cups, ideal for roasting and bursting to release natural juices.

You will also need

• Olive oil (about 4 tablespoons total, divided)
• 3 cloves garlic, minced
• 1 shallot, minced (or 2 tablespoons minced onion)
• Fresh basil, chopped (about ¼ cup)
• Salt and pepper, to taste

Instructions

A simple, fresh recipe that makes a creamy, veggie-forward dinner or an impressive side.

1. Roast the squash: Preheat the oven to 400ºF (204ºC). Halve the squash, scoop out seeds, brush the cut sides with 1 tablespoon olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast about 30 minutes, until fork-tender.
2. Make the tomato mixture: In a bowl, combine 3 tablespoons olive oil, cherry tomatoes, minced garlic, shallot, salt, and pepper. Toss to coat.
3. Stuff the squash: Turn the roasted halves cut side up and divide the tomato mixture between them. Nestle half a package of Boursin into each cavity.
4. Finish roasting: Increase oven temperature to 425ºF (218ºC) and bake 20–25 minutes, until tomatoes start to burst and cheese is lightly browned.
5. Assemble the sauce: Scoop the roasted tomatoes and melted Boursin into a bowl. Add chopped basil and stir, breaking up the tomatoes to form a creamy sauce.
6. Shred the squash: Use a fork to rake the spaghetti-like strands in each shell, leaving them in place.

Bringing It All Together

7. Fill the shells: Spoon the tomato-and-Boursin mixture over the shredded squash in each half. Garnish with extra basil and a drizzle of olive oil, or a splash of balsamic if desired.
8. Serve: Serve immediately. Each half makes about two side-dish servings or one main-dish serving. This pairs well with grilled chicken, salmon, steak, or as a standalone vegetarian entree.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave for best results. You can keep the shreds inside the squash shell or scoop them and the sauce into a separate container before refrigerating.

Flavor Variations

Goat cheese: Swap equal amounts of fresh goat cheese (chevre) for Boursin for a tangier finish.

Feta: Use a 6-ounce block of feta, cut into two rectangles, instead of Boursin for a saltier, briny profile.

Cream cheese: Brick-style cream cheese (about 6 ounces, split) can replace Boursin for a milder creaminess.

With chicken: To add protein, arrange ½–1 pound seasoned, cubed chicken on the baking sheet with the tomatoes rather than crowding the squash cavity; ensure pieces reach 165ºF internally.

Other proteins: Cooked salmon, steak, tofu, or sausage all work well if you want to turn this into a heartier main course.

Substitutions

• Dairy-free: Use a dairy-free or vegan Boursin-style spread in place of regular Boursin.
• Gluten-free: This recipe is gluten-free as written.
• Herbs: Fresh basil is best, but dried basil can be used in a pinch; increase the amount slightly to boost flavor.

Other Boursin Ideas

• Baked Boursin pasta — a comforting crowd-pleaser featuring melted Boursin folded into pasta and baked until bubbly.
• Boursin mashed potatoes — creamy mashed potatoes with herbed Boursin stirred in for extra flavor.
• Easy Boursin cheese ball — a party-friendly spread shaped into a cheese ball and rolled in herbs or nuts.
• Boursin stuffed mushrooms — bite-sized mushrooms filled with seasoned Boursin for an elegant appetizer.

Boursin Spaghetti Squash

This Boursin Spaghetti Squash combines creamy Boursin cheese with roasted cherry tomatoes and fresh basil for a flavorful, vegetable-forward meal.

Recipe Details

• Author: Dorothy Bigelow
• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Calories: 372 kcal per serving

Ingredients

• 1 spaghetti squash, halved and seeds removed (about 2–3 pounds)
• 4 tablespoons olive oil, divided
• 1½ cups cherry tomatoes
• 3 cloves garlic, minced
• 1 shallot, minced (or 2 tablespoons minced onion)
• Salt and pepper, to taste
• 1 package (150 g) Boursin cheese (Garlic & Fine Herbs recommended)
• ¼ cup chopped fresh basil

Instructions

1. Preheat the oven to 400ºF (204ºC). Line a baking sheet with parchment if desired.
2. Brush 1 tablespoon olive oil on the cut sides of the spaghetti squash and season with salt and pepper. Place cut side down on the baking sheet and roast 30 minutes, until tender.
3. Carefully turn the squash over and set aside. In a bowl, toss cherry tomatoes, minced garlic, shallot, 3 tablespoons olive oil, salt, and pepper.
4. Divide the tomato mixture between the two squash halves. Cut the Boursin in half and place one half in each squash cavity.
5. Increase oven heat to 425ºF (218ºC) and roast 20–25 minutes until tomatoes begin to burst and cheese has browned slightly.
6. Remove the tomato and cheese filling and transfer to a bowl. Add basil and stir to form a creamy sauce, mashing tomatoes slightly.
7. Use a fork to shred the spaghetti squash flesh, leaving strands in the shell. Spoon the tomato-Boursin sauce over the shredded squash, garnish with more basil if desired, and serve immediately.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the microwave. To add protein, serve with or include cooked chicken, salmon, steak, or tofu.

Nutrition Highlights (per serving)

Calories: 372 | Carbohydrates: 22 g | Protein: 5 g | Fat: 31 g | Fiber: 4 g