Description
Creamy Boursin spaghetti squash brings Mediterranean comfort to dinner tables with its rich, cheesy embrace. Roasted squash strands mingle with herb-infused cheese, creating a low-carb indulgence you’ll savor to the last delightful bite.
Ingredients
Proteins and Cheese:
- 1 (5.2 ounces) package Boursin cheese (Garlic & Fine Herbs)
- 1/2 cup grated Parmesan cheese
Main Vegetable:
- 1 medium spaghetti squash
Seasonings and Liquids:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup heavy cream
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh basil, chopped
Instructions
- Prepare the Squash for Roasting
Preheat the oven to 400F (200C). Slice the spaghetti squash vertically, creating two equal halves. Remove the seed cluster using a spoon. Massage the interior with olive oil, then generously season with salt, pepper, and garlic powder. Position the halves cut-side down on a parchment-lined baking sheet.
- Roast the Vegetable
Slide the baking sheet into the preheated oven. Roast for 35-45 minutes until the squash yields easily when pierced with a fork. Remove from the oven and allow to cool slightly. Using a fork, gently separate the strands, keeping them nestled within the squash’s natural shell.
- Create the Creamy Sauce
In a small saucepan, melt the Boursin cheese with heavy cream over low heat. Stir continuously until the mixture becomes silky and uniform. Incorporate Parmesan cheese and red pepper flakes, blending until smooth and well-combined.
- Combine and Final Bake
Drizzle the luxurious Boursin sauce over the squash strands, folding gently to distribute evenly. Sprinkle additional Parmesan for extra richness. Return to the oven for 10 minutes, allowing the top to become lightly golden and the sauce to heat through.
- Serve and Garnish
Finish the dish with fresh herbs like basil or parsley. Serve immediately while warm, presenting a delightful low-carb alternative that’s both elegant and satisfying.
Notes
- Swap Boursin for dairy-free alternatives like cashew cream or vegan cheese to make the dish suitable for plant-based diets.
- Use fresh herbs like thyme or chives to add extra depth and brightness to the creamy sauce.
- Choose smaller spaghetti squash for quicker cooking and more tender texture, which helps prevent stringy or tough strands.
- Pat the squash dry after roasting to prevent excess moisture from diluting the rich, creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg