Creamy Boursin Spaghetti Squash (Printable)

Creamy baked spaghetti squash tossed with herbaceous Boursin cheese and tender spinach for a satisfying low-carb meal.

# What You'll Need:

→ Vegetables

01 - 1 large spaghetti squash (about 2.5 lbs)
02 - 2 cups baby spinach leaves, washed
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 1 package (5.3 oz) Boursin Garlic & Fine Herbs cheese
06 - 2 tablespoons grated Parmesan cheese

→ Oils & Seasonings

07 - 2 tablespoons olive oil
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon kosher salt
10 - Pinch of red pepper flakes (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Carefully halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle cut sides with 1 tablespoon olive oil and sprinkle with salt and pepper.
03 - Place squash halves cut-side down on the baking sheet. Roast for 35–40 minutes, or until flesh is tender and easily shredded with a fork.
04 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and garlic; sauté for 2–3 minutes until fragrant.
05 - Add baby spinach and cook, stirring, until wilted (about 2 minutes). Remove from heat.
06 - When squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
07 - Add the squash strands to the skillet with the spinach mixture. Crumble in the Boursin cheese and toss until the cheese is melted and everything is well combined.
08 - Taste and adjust seasoning with extra salt, pepper, or red pepper flakes if desired.
09 - Transfer to a serving dish. Sprinkle with grated Parmesan before serving.

# Expert Tips:

01 -
  • The Boursin cheese creates an incredibly velvety sauce without any heavy cream or flour
  • It comes together in under an hour but tastes like something from a fancy French bistro
  • You can eat a huge bowl of this cozy comfort food completely guilt free
02 -
  • Letting the squash cool for just 5 to 10 minutes makes shredding much easier and prevents steam burns
  • The Boursin cheese melts best when added to hot squash off the heat, preventing it from separating
  • This dish reheats beautifully and actually tastes even better the next day as flavors meld
03 -
  • Microwave the whole squash for 2 to 3 minutes before cutting to make it easier to slice through
  • Season the squash strands while they are still hot so the flavors absorb better

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