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Baked Boursin Spaghetti Squash

5 from 5 votes
Print Pin
Total Time: 1 hour
Servings: 2

Ingredients

  • 1 medium spaghetti squash
  • 1 pint cherry tomatoes, halved
  • 2 teaspoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 (5.2 oz) package garlic and herb boursin cheese

Optional:

  • 2 links andouille pork or chicken sausage, diced (about 3 ounces)
  • 2 Tablespoons chopped sun-dried tomatoes

Instructions

  • Preheat the oven to 425 degrees.
  • Poke slits all over the spaghetti squash skin with a knife. Microwave the whole spaghetti squash for 3-4 minutes so it’s easier to cut.
  • Let cool for a couple minutes. Cut spaghetti squash in half lengthwise.
  • Scoop out and throw away the seeds/ribbing.
  • On a parchment paper lined baking sheet, place the spaghetti squash inside facing up.
  • Add the halved cherry tomatoes to the spaghetti boats. Drizzle some olive oil over the cherry tomatoes.
  • Rub olive oil on the sides of spaghetti squash.
  • Season with garlic powder and salt.
  • Crumble 1/2 of the boursin cheese round into each of the spaghetti squash boat.
  • If using, top with 1 diced sausage link and 1 tablespoon of sun-dried tomatoes.
  • Bake for 35-50 minutes, or until the spaghetti squash around the rim is tender when you stick a fork in the spaghetti squash and the strands come apart easily.
  • Remove from the oven and let cool for 10-15 minutes.
  • Use a fork to mash the tomatoes and boursin cheese together into a sauce. Slowly scrape and fluff the strands from the sides of the squash, mixing in with the sauce a little at a time.
  • Serve out of the boats! Or dump into a bowl to serve.

Nutrition

Serving: 1 serving (with sausage and sun-dried tomatoes) | Calories: 728kcal | Carbohydrates: 92g | Protein: 38g | Fat: 32g