Creamy Boursin Spaghetti Squash (Printable)
Tender roasted spaghetti squash strands tossed with melted Boursin cheese, sautéed spinach, garlic, and shallots for a creamy low-carb comfort dish.
# 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 tbsp grated Parmesan cheese
→ Oils & Seasonings
07 - 2 tbsp olive oil
08 - 1/4 tsp freshly ground black pepper
09 - 1/4 tsp kosher salt
10 - Pinch of red pepper flakes (optional)
# How to Make It:
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 tbsp 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 1 tbsp 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 Suggestions:
01 -
- You get all the creamy comfort of a pasta dish without the heavy carb coma that follows
- The Boursin cheese melts into every nook and creates this impossibly rich sauce that feels way too indulgent for something so wholesome
02 -
- Letting the squash cool just slightly after roasting makes it easier to handle but shredding while still warm helps the cheese melt better
- Don't skip scraping every bit of flesh from the squash shells, those edges get wonderfully caramelized and add flavor
03 -
- Cut the squash lengthwise carefully, it can be slippery and tough to slice through
- Reserve some of the Boursin to crumble on top as a garnish for extra creaminess