Boursin Spaghetti Squash is a revelation, a dish that effortlessly marries gourmet flavor with wholesome simplicity, promising to become a cherished addition to your culinary repertoire. Have you ever craved a creamy, comforting pasta dish but wished for a lighter, vegetable-forward alternative? This recipe is your answer!

I find myself turning to this dish time and again because it delivers on so many levels. Boursin cheese, with its iconic blend of garlic, fine herbs, and a velvety texture, hails from Normandy, France, and has captivated palates worldwide since its introduction in the 1960s. Its rich, aromatic profile is simply irresistible. Paired with spaghetti squash, a remarkable vegetable that transforms into delightful, noodle-like strands when cooked, you get a comforting meal that feels indulgent without being heavy.

People absolutely adore this combination for its incredible balance: the earthy sweetness of the squash perfectly complements the tangy, herbaceous creaminess of the Boursin. It’s incredibly satisfying, remarkably easy to prepare, and a fantastic way to enjoy a nutrient-rich vegetable. Whether you’re seeking a quick weeknight meal or an elegant side dish, this Boursin Spaghetti Squash truly hits the spot, offering both immense flavor and impressive health benefits. I can’t wait to share how you can bring this magic into your kitchen.

Ingredients:

1 large (approx. 3-4 lbs) spaghetti squash
2 tablespoons olive oil, plus extra for roasting
1 tablespoon unsalted butter
1 small shallot, finely minced (or 1/4 small yellow onion, finely minced)
3-4 cloves garlic, minced
1/2 cup vegetable broth (or chicken broth)
1/2 cup heavy cream (or half-and-half for a lighter sauce)
1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese, softened
1/4 teaspoon black pepper, freshly ground, plus more to taste
Salt to taste
2 cups fresh baby spinach, optional
1/2 cup sun-dried tomatoes, oil-packed and drained, roughly chopped (optional)
1/4 cup fresh parsley or chives, chopped, for garnish (optional)
Grated Parmesan cheese, for serving (optional)
For optional protein: 1 lb boneless, skinless chicken breast or shrimp

Preparing the Spaghetti Squash

One of the beauties of this Boursin Spaghetti Squash recipe lies in the simplicity and versatility of the spaghetti squash itself. Getting it perfectly roasted is the first crucial step to ensure those delightful, noodle-like strands are ready to soak up all that creamy Boursin goodness. I’ve tried several methods, and this approach consistently yields tender, flavorful squash.

Preheat Your Oven: Start by preheating your oven to a robust 400°F (200°C). This higher temperature ensures the squash roasts nicely, developing a slightly caramelized flavor on the cut sides without drying out. Prepare a large baking sheet by lining it with parchment paper for easy cleanup. Trust me, it makes a big difference!
Carefully Cut the Squash: This can be the trickiest part, as spaghetti squash is quite firm. Place the squash on a sturdy cutting board. Using a large, sharp chef’s knife, carefully pierce the squash lengthwise, right down the middle, from stem to blossom end. Be extremely cautious! If it feels too difficult, you can microwave the whole squash for 2-3 minutes to soften it slightly, making it easier to cut. Once you’ve made the initial cut, continue to slice it completely in half lengthwise.
Scoop Out the Seeds: With a sturdy spoon (an ice cream scoop works wonderfully here), scrape out all the seeds and stringy bits from the center of each squash half. You want a clean cavity, similar to a pumpkin after carving. Discard the seeds or save them if you fancy roasting them for a snack later.
Seasoning for Flavor: Drizzle about 1 tablespoon of olive oil evenly over the cut surfaces of both squash halves. Use your hands to rub the oil all over, ensuring good coverage. Then, generously season the cut sides with salt and freshly ground black pepper. You can also add a pinch of garlic powder or dried herbs here if you like, to infuse a little extra flavor right from the start. This seasoning is key because it seasons the “noodles” themselves, not just the sauce.
Roast to Perfection: Place the seasoned spaghetti squash halves cut-side down on your prepared baking sheet. Roasting them cut-side down helps to trap steam, ensuring the flesh cooks through evenly and becomes tender without getting dry.
Bake Time: Roast in the preheated oven for 35 to 50 minutes. The exact time will depend on the size of your squash. You’ll know it’s done when a fork can easily pierce through the skin and flesh, and the skin yields slightly to pressure. The goal is tender, but not mushy. If you want a slightly more caramelized flavor, you can flip them cut-side up for the last 10 minutes, but watch them closely.
Rest and Shred: Once roasted, carefully remove the squash from the oven and let it cool slightly on the baking sheet for about 10-15 minutes. This cooling period is important because it allows the squash to firm up a bit, making it easier to scrape into strands, and it cools enough for you to handle comfortably.
Scrape the Strands: Once cool enough to handle, use a fork to gently scrape the flesh from the inside of each squash half. Start from the edges and work your way towards the center. The cooked flesh will naturally separate into beautiful, spaghetti-like strands. Transfer these strands to a large mixing bowl. Don’t worry if they’re still warm; that heat will be lovely when we combine them with our creamy Boursin sauce.

Crafting the Creamy Boursin Sauce

Now that your spaghetti squash is beautifully roasted and waiting, it’s time to create the star of the show: the rich, garlicky, and herbaceous Boursin sauce. This sauce is incredibly quick to make, but it packs a huge punch of flavor, transforming humble spaghetti squash into a truly gourmet experience. This is where our focus keyword, Boursin Spaghetti Squash, truly comes to life!

Sauté the Aromatics: While the spaghetti squash is cooling, place a large skillet or a Dutch oven over medium heat. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter has melted and the oil is shimmering, add the finely minced shallot (or onion). Sauté for 2-3 minutes, stirring occasionally, until the shallot softens and becomes translucent.
Infuse with Garlic: Add the minced garlic to the skillet. Cook for just 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter. We want that sweet, aromatic garlic essence here.
Deglaze (Optional but Recommended): If you have it, pour in 1/4 cup of dry white wine. Let it simmer and reduce by half, scraping up any browned bits from the bottom of the pan. This step adds an extra layer of complexity and depth to the sauce. If you prefer not to use wine, simply skip this step, or use an additional 1/4 cup of vegetable broth instead.
Add Broth and Cream: Pour in the 1/2 cup of vegetable or chicken broth and the 1/2 cup of heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for about 2-3 minutes, allowing the sauce to slightly reduce and thicken.
Introduce the Boursin: Reduce the heat to low. Add the entire package of softened Boursin Garlic & Fine Herbs cheese to the simmering liquid. Break it up with a spoon as you add it. Stir continuously until the Boursin cheese has completely melted and is fully incorporated into the sauce, creating a smooth, luscious, and wonderfully fragrant base. This is the moment the magic truly happens for our Boursin Spaghetti Squash!
Season the Sauce: Taste the sauce and season with additional salt and black pepper as needed. Remember that Boursin cheese is already seasoned, so you might not need much salt. A tiny pinch of red pepper flakes can add a subtle kick if you like, or a dash of nutmeg can enhance the creaminess.
Wilt in Optional Greens: If you are adding fresh baby spinach, now is the time to do it. Add the spinach to the hot sauce, stirring until it wilts down, which usually takes only 1-2 minutes. The residual heat from the sauce will be enough to cook it perfectly without overcooking.
Incorporate Optional Sun-Dried Tomatoes: If using sun-dried tomatoes, stir them into the sauce at this point. Their chewy texture and concentrated flavor are a fantastic addition to the creamy sauce.

Incorporating Optional Protein (If Using)

If you’re looking to make your Boursin Spaghetti Squash a more complete meal, adding a lean protein like chicken or shrimp is a fantastic idea. Here’s how I usually prepare them to complement the dish:

Prepare Chicken: If using chicken, cut 1 lb boneless, skinless chicken breast into 1-inch cubes. Season them liberally with salt, pepper, garlic powder, and a touch of paprika. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove from heat and set aside.
Prepare Shrimp: If using shrimp, pat 1 lb raw, peeled, and deveined shrimp dry. Season with salt, pepper, and a pinch of garlic powder. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from heat and set aside.
Add to Sauce: Once your protein is cooked, gently fold it into the creamy Boursin sauce. Allow it to heat through for a minute or two, absorbing some of those wonderful flavors.

Bringing It All Together and Serving

The final steps are all about combining your beautifully prepared components into one cohesive, incredibly delicious dish. This is where all your efforts come together for the ultimate Boursin Spaghetti Squash experience.

Combine Squash and Sauce: Add the roasted spaghetti squash strands from the large mixing bowl directly into the skillet with the creamy Boursin sauce.
Gently Toss to Coat: Using tongs or two large spoons, gently toss the spaghetti squash with the sauce until every strand is beautifully coated. The warmth of the squash will help the sauce adhere perfectly. Be gentle so as not to break up the squash strands too much.
Final Taste and Adjustments: Taste the combined dish. This is your last chance to adjust the seasoning. You might want a little more salt, pepper, or even a tiny splash of broth or cream if it feels too thick. If you’re a fan of a little zest, a squeeze of fresh lemon juice can brighten up the flavors beautifully, though it’s entirely optional.
Garnish and Serve Immediately: Transfer the creamy Boursin Spaghetti Squash to individual serving bowls. Garnish generously with fresh chopped parsley or chives for a pop of color and fresh flavor. A sprinkle of grated Parmesan cheese is also a welcome addition for those who enjoy it.
Serving Suggestions: This dish is hearty enough to be a meal on its own, especially with added protein. It also makes an excellent side dish for roasted chicken, pork tenderloin, or a simple green salad. The rich, creamy texture and garlicky notes make it a comforting and satisfying choice for any occasion.

Tips, Variations, and Storage for Your Boursin Spaghetti Squash

I find that this recipe is incredibly forgiving and adaptable, making it a fantastic staple. Here are a few extra tips and ideas to make your Boursin Spaghetti Squash even better or to handle leftovers.

Make Ahead Tip: You can roast the spaghetti squash up to 2-3 days in advance. Once cooked and scraped, store the strands in an airtight container in the refrigerator. When ready to serve, gently reheat the squash in the microwave or a skillet before combining with the freshly made Boursin sauce.
Storage: Leftover Boursin Spaghetti Squash can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: For best results, reheat individual portions gently in the microwave or in a skillet over low heat, adding a splash of broth or cream if the sauce has thickened too much. Overheating can cause the sauce to separate or the squash to become mushy, so go slowly.
Add More Veggies: Feel free to experiment with other vegetables. Sautéed mushrooms, steamed broccoli florets, or roasted asparagus would all be delicious additions. Add them to the sauce along with the spinach or stir them in at the end.
Spice It Up: If you love a little heat, a pinch of red pepper flakes added to the sauce with the garlic can provide a wonderful warmth without overpowering the delicate Boursin flavor.
Cheese Variations: While Boursin is key for this particular dish, a sprinkle of fresh mozzarella or a different type of soft, spreadable herb cheese could be interesting if you’re looking to experiment in the future. However, for that classic “Boursin Spaghetti Squash” taste, stick with the original!
Herb Swaps: Not a fan of parsley? Fresh dill or thyme could also work beautifully, offering different aromatic profiles to complement the Boursin.

I hope you enjoy making and savoring this incredible Boursin Spaghetti Squash recipe as much as I do. It’s truly a testament to how simple ingredients can come together to create something extraordinarily flavorful and satisfying.

Conclusion:

And there you have it, friends! We’ve journeyed through the simple steps to create a truly unforgettable dish, and I sincerely hope you’re as excited as I am about it. This isn’t just another recipe; it’s an experience, a delightful fusion of wholesome goodness and decadent flavor that truly elevates the humble spaghetti squash. If you’ve been searching for a meal that feels both incredibly comforting and surprisingly light, a dish that can impress guests yet comes together with remarkable ease, then your quest ends here. The magic of this particular creation lies in its ability to transform simple ingredients into something extraordinary. That creamy, garlicky, herby tang from the Boursin cheese, perfectly coating those tender, noodle-like strands of roasted spaghetti squash, is a combination I simply can’t stop raving about.

I genuinely believe this recipe is a must-try for everyone, from seasoned home cooks to those just starting their culinary adventures. It’s a testament to how incredible food can be when you combine fresh produce with thoughtful, flavorful additions. The roasted spaghetti squash provides a fantastic base, offering a wonderful texture and a subtle earthiness, while the Boursin introduces that irresistible, melt-in-your-mouth creaminess and an aromatic burst of herbs and garlic that permeates every single bite. It’s truly a symphony of textures and flavors, making it much more than just a meal; it’s a moment of culinary joy. This Boursin Spaghetti Squash isn’t just a dinner option; it’s a new favorite waiting to happen, promising a gourmet experience right in your own kitchen with minimal effort.

Now, let’s talk about how you can enjoy this culinary masterpiece. While it absolutely shines as a standalone vegetarian main course, offering complete satisfaction on its own, it’s also incredibly versatile. Imagine serving it alongside a perfectly pan-seared chicken breast, a flaky piece of baked salmon, or even some grilled shrimp for a more substantial meal. For a delightful vegetarian spread, pair it with a crisp green salad tossed in a light vinaigrette and some crusty artisan bread to sop up any delicious remnants of that creamy sauce. You could even scoop it into individual ramekins, top with a sprinkle of Parmesan, and bake until bubbly for a charming side dish or appetizer at your next gathering. It’s hearty enough for a chilly evening but light enough to enjoy year-round, making it a fantastic addition to any meal plan.

Feeling adventurous? The beauty of this dish also lies in its adaptability. You can easily customize it to suit your palate or whatever ingredients you have on hand. Don’t hesitate to toss in some sautéed spinach or kale for an extra boost of greens. Roasted cherry tomatoes would add a lovely pop of color and acidity, while some caramelized onions would bring a delightful sweetness. For those who enjoy a bit of heat, a pinch of red pepper flakes stirred in with the Boursin would provide a pleasant kick. You could also experiment with different types of soft, herbed cheeses if you’re feeling creative, though I highly recommend trying it with Boursin first to truly appreciate its unique contribution. If you want to make it heartier, browned ground turkey or Italian sausage would meld beautifully with the creamy squash.

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, head to the kitchen, and give this incredible recipe a try. Trust me, your taste buds will thank you. There’s something truly special about creating a delicious, wholesome meal from scratch, and I promise you’ll feel a wonderful sense of accomplishment with this one. Once you’ve experienced the sheer deliciousness of this creamy, dreamy Boursin Spaghetti Squash, I would absolutely love to hear all about it! Please don’t be shy – come back and share your cooking triumphs, your favorite variations, or even just your general delight in the comments section or on social media. Your experiences inspire me, and I can’t wait to see how you make this amazing dish your own. Happy cooking, everyone!