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Boursin Spaghetti Squash with Cherry Tomatoes and Basil Recipe

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4 from 7 reviews

  • Author: Lea
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Boursin Spaghetti Squash recipe features tender roasted spaghetti squash halves filled with a delicious mix of burst cherry tomatoes, garlic, shallots, and creamy garlic and fine herbs Boursin cheese. Enhanced with fresh basil and olive oil, this comforting and elegant dish is perfect as a vegetarian main or a hearty side.

Ingredients

Main Ingredients

  • 1 spaghetti squash (halved and seeds removed, about 2-3 pounds)
  • 4 tablespoons olive oil (divided)
  • 1 ½ cups cherry tomatoes
  • 3 cloves garlic (minced)
  • 1 shallot (minced, or 2 tablespoons minced onion)
  • Salt and pepper (to taste)
  • 1 package (150g) Boursin cheese (Garlic and fine herbs or your favorite flavor)
  • ¼ cup chopped fresh basil

Instructions

  1. Preheat and prepare squash: Preheat your oven to 400ºF (204ºC) and line a baking sheet with parchment paper to prevent sticking.
  2. Season the squash: Brush 1 tablespoon of olive oil over the cut sides of the spaghetti squash halves. Generously season with salt and pepper for flavor.
  3. Roast the squash: Place the squash halves cut-side down on the baking sheet. Roast in the oven for 30 minutes or until tender when pierced with a fork.
  4. Prepare filling mixture: While the squash roasts, combine cherry tomatoes, minced garlic, shallot (or onion), salt, pepper, and the remaining 3 tablespoons olive oil in a bowl. Toss well to coat all ingredients evenly.
  5. Fill the squash: Carefully turn the squash halves cut-side up. Divide the tomato mixture evenly, spooning it into the hollow centers of each squash half. Some tomatoes can spill out onto the baking sheet.
  6. Add Boursin cheese: Cut the Boursin cheese in half and place one half into each squash hollow, nestling it into the tomato filling.
  7. Increase oven temperature and roast: Increase oven heat to 425ºF (218ºC). Return the stuffed squash halves to the oven and roast for 20-25 minutes, until the cherry tomatoes start to burst and the cheese softens.
  8. Combine filling: Remove from oven and transfer the tomato and cheese mixture to a bowl. Use a fork to shred the cooked spaghetti squash inside its shell, leaving the strands within the halves.
  9. Mix with basil: Add fresh chopped basil to the tomato-cheese mixture along with flaky salt and pepper to taste. Stir and gently break up some tomatoes for a cohesive filling.
  10. Refill and serve: Spoon the combined filling back into the spaghetti squash shells evenly. Garnish optionally with extra fresh basil, a drizzle of olive oil, or balsamic glaze. Serve immediately for best flavor.

Notes

  • Use gloves or tongs when handling hot squash halves to avoid burns.
  • Boursin cheese adds a rich, creamy texture and herby flavor; other soft cheeses can be substituted.
  • This dish can be made ahead by roasting the squash and preparing the filling separately, then assembling and warming before serving.
  • For a gluten-free and vegetarian option, this recipe works perfectly as is.
  • Adjust roasting times slightly based on your oven and squash size for tenderness.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/boursin-spaghetti-squash-with-cherry-tomatoes-and-basil-recipe/