Boursin Spaghetti Squash (Printable)

Tender roasted spaghetti squash tossed with creamy Boursin garlic and herb cheese, spinach, and shallots for a satisfying low-carb meal.

# What You 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)

# Steps:

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 - Meanwhile, heat 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 Advice:

01 -
  • It delivers all the luxurious comfort of a creamy pasta without the heavy carbohydrate crash that leaves you napping on the couch afterward.
  • The Boursin cheese melts into every strand creating a sauce that feels restaurant special but comes together in under an hour.
02 -
  • Do not rush the squash roasting step since undercooked squash will be crunchy instead of tender and wont release those signature strands properly.
  • Let the squash cool for a few minutes after roasting because trying to scrape hot squash can be uncomfortable and even dangerous.
03 -
  • Look for a squash that feels heavy for its size with a hard, dull rind since these tend to have the best texture and flavor.
  • Use a large fork to scrape the squash because small forks can be frustrating and make the process take twice as long.

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