Boursin Spaghetti Squash (Printer-friendly)

Tender spaghetti squash with creamy Boursin, spinach, and shallots creates a satisfying low-carb French-inspired comfort dish.

# What you'll need:

→ Vegetables

01 - 1 large spaghetti squash (approximately 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)

# Method:

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 Tips:

01 -
  • The Boursin cheese creates an instant velvety sauce without any heavy cream or flour
  • It is comfort food that will not leave you feeling weighted down or sluggish
02 -
  • Letting the squash cool for a few minutes after roasting makes it easier to handle and prevents steam burns
  • The Boursin melts best when tossed with warm squash, so work quickly while everything is hot
03 -
  • Use a very sharp chefs knife and steady pressure when cutting the squash it can be quite tough
  • If the Boursin feels too firm, let it sit at room temperature while the squash roasts for easier melting

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