This baked Boursin Spaghetti Squash checks all the boxes for a comforting, family-friendly meal. With a creamy cheese sauce, savory chicken sausage, and a medley of colorful veggies, it’s a hearty dish that’s both easy to make and irresistibly delicious. Whether you’re throwing it together on a busy weeknight or serving it up for a holiday feast, this recipe is sure to impress and satisfy!
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🍅 The Best Spaghetti Squash Boats
Remember the viral Baked Feta Pasta trend? Think of this Boursin Spaghetti Squash as a cozy, fall-inspired twist, featuring my favorite seasonal squash and a creamy, savory cheese spread.
While pasta will always have my heart, sometimes I crave something lighter, and that's when I turn to spaghetti squash. It's incredibly versatile and pairs well with just about anything. In this case, it's a perfect match with Boursin cheese. The squash’s tender strands soak up all that creamy, flavorful goodness, making every bite rich and satisfying.
This easy Boursin Spaghetti Squash recipe is a breeze to make using simple pantry and fridge staples. With ingredients like Boursin, chicken sausage, and sun-dried tomatoes, you get a dish that’s bursting with flavor without the extra fuss.
It’s perfect for meal prepping or a quick, family-friendly weeknight dinner, but also hearty and impressive enough to serve during the holidays. You really can’t go wrong with this one!
Why You'll Love It
- Easy: Baked Boursin Spaghetti Squash couldn't be easier to whip together. With about 7 ingredients and just 15 minutes of prep, this meal comes together effortlessly!
- Packed with veggies: Boursin Spaghetti Squash is packed with colorful veggies, from spaghetti squash to sweet peas to tangy sun-dried tomatoes. It's a tasty way to sneak more veggies into a comforting, cheesy meal.
- Versatile: This spaghetti squash with Boursin cheese is incredibly versatile - perfect for quick weeknight dinners, yet hearty and impressive enough for holiday gatherings. You can easily customize it by swapping in your favorite veggies or adding extra protein. No matter how you serve it, it’s a dish that always delivers on flavor and comfort
🧂 Ingredients
- Spaghetti squash: From September to November, spaghetti squash is on repeat in my house. It's light, subtly sweet, and pairs well with just about anything. When shopping, look for one that feels heavy for its size with a vibrant yellow color and minimal blemishes.
- Boursin cheese: A creamy, spreadable cheese that originated in France. It's blended with herbs, garlic, and spices and has a smooth, rich texture. It comes in a variety of flavors so pick your favorite - my go-to is Garlic & Fine Herb.
- Chicken broth: A splash of extra moisture helps the squash steam and creates an ultra smooth and creamy sauce. You could substitute it with water.
- Chicken sausage: One of my favorite ingredients (see Sausage and Kale Pasta or Sausage and Couscous). It's a lighter option for sausage while adding in protein and flavor.
- Sun dried tomatoes: Use tomatoes packed in oil for better texture and flavor. Most baked feta or Boursin pasta recipes use cherry tomatoes, but I find sun-dried tomatoes add more of a bright and punchy flavor.
- Peas: A staple in my freezer. Adds color, sweetness, and texture.
- Parmesan cheese: Use high-quality Parmesan or Parmigiano-Reggiano cheese. None of that green-capped stuff - look for pre-grated in the refrigerated section or grate your own.
- Cooking oil spray: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor.
- Kosher salt: The salt amounts listed in this recipe are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.
👩🏻🍳 How To Make Boursin Spaghetti Squash
⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.
STEP ONE: First, preheat the oven to 400℉.
Then prepare your spaghetti squash. Use a fork or paring knife to carefully poke holes all over. Then microwave whole for 5 minutes.
STEP TWO: The squash will be hot after the microwave. Carefully cut in half and remove the seeds.
STEP THREE: Place spaghetti squash halves into a casserole dish. Spray with oil and season each half with salt and pepper.
STEP FOUR: Add broth, Boursin cheese, and chicken sausage to the cavity. Cover the casserole with foil and roast in the oven for 45 minutes.
Then remove the foil and bake for another 10-15 minutes or until the squash is cooked. If it easily pulls away from the skin, it's done.
STEP FIVE: Option to transfer squash and fillings to a mixing bowl or mix directly in the squash boats. Add the sun-dried tomatoes, peas, and Parmesan cheese and mix well until creamy.
💭 Top Tips
- Microwave squash first: Cutting spaghetti squash can be tricky due to its hard skin so my best tip is to microwave it for 5 minutes first. This will soften the skin slightly to make it much easier to slice. Just make sure to poke holes first to allow steam to escape.
- Don't forget liquid: When testing this Boursin Spaghetti Squash recipe, my first tests weren't as creamy as I'd like it to be. The solution: a splash of broth or water. It softens the Boursin, preventing it from charring, and makes it easier to mix into a sauce. The liquid also helps the squash cook too!
- Roast covered: I usually roast spaghetti squash cut-side down to let it caramelize and steam, resulting in better flavor and faster cooking time. Since the squash halves will be filled, cover them with foil instead to replicate that cooking method.
- Mix in a bowl: These Boursin Spaghetti Squash boats are loaded! It'll be tricky to mix it evenly in the squash skin itself. I recommend transferring everything to a large bowl, combining it all together, and then serving in the skin for the best flavor and presentation.
🥡 Storing & Freezing
Storing: First, let the Boursin Spaghetti Squash cool to room temperature first. Then transfer leftovers into an airtight container and store in the refrigerator for 3-5 days.
Freezing: Place leftover Boursin Spaghetti Squash in a freezer-safe container or resealable bag, making sure to remove as much air as possible. It can be stored in the freezer for up to 2-3 months. Just keep in mind that the texture may change slightly upon thawing.
Reheating: When you're ready to enjoy the leftovers, reheat them gently in the microwave or on the stovetop. Add a splash of chicken broth or water to revive the creamy texture if needed.
Make Ahead: You can follow the recipe and storing instructions as-written to make this dish in advance. However, I recommend making it fresh for holidays or events for the best texture and flavor.
📖 Recipe FAQs
Yes, spaghetti squash seeds are edible and can be roasted like pumpkin seeds for a crunchy snack. After scooping them out, rinse the seeds in cold water to remove any squash flesh, then pat them dry. Toss the cleaned seeds with olive oil and your favorite seasonings, spread them on a baking sheet, and roast in a preheated oven at 350°F (175°C) for about 10-15 minutes until golden brown. Once roasted, they make a delicious topping for salads or soups, or you can enjoy them on their own!
When serving spaghetti squash, a good guideline is to allocate about 1 cup of cooked spaghetti squash per person. Since a medium-sized spaghetti squash (about 2½ lbs) typically yields around 4-5 cups of cooked squash, this means one squash can serve approximately 4-5 people. If you're serving it as a side dish, you might reduce the portion to about ½ cup per person. Adjust the serving size based on your guests' appetites and whether the spaghetti squash is the main dish or part of a larger meal!
Spaghetti squash has a mild, slightly sweet flavor that can be compared to other winter squashes. Its taste is subtle, allowing it to easily absorb the flavors of sauces and seasonings it’s paired with. When cooked, the flesh becomes tender and forms long, spaghetti-like strands, which gives it a unique texture. The squash itself has a slightly nutty undertone, making it a versatile base for various dishes, from savory pasta alternatives to hearty casseroles. Overall, it’s a delicious and adaptable vegetable that works well with many flavor profiles!
Boursin cheese is similar to several creamy, spreadable cheeses, such as cream cheese, which lacks the herbed flavors of Boursin but has a similar texture. Mascarpone is another alternative; it's rich and creamy but milder in flavor. Goat cheese can also work, offering a tangy taste while maintaining a creamy texture. Various herbed cheese spreads can replicate Boursin’s flavor profile and can be used in recipes calling for it.
🍽 Looking For More Squash?
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📋 Recipe
Boursin Spaghetti Squash
Ingredients
- 1 medium spaghetti squash about 2½ lbs
- Cooking oil or spray
- 1 (5.2 oz) Boursin cheese spread halved
- 1 tablespoon chicken broth or water
- 2 links chicken sausage thinly sliced
- ⅓ cup sun-dried tomatoes julienned; in oil recommended
- ½ cup frozen peas
- 2 tablespoon grated Parmesan cheese plus more for garnish
- Kosher salt and pepper
Instructions
- Preheat oven to 400℉ (204℃).
- With a fork or small paring knife, carefully poke several holes all over the spaghetti squash. Microwave for 5 minutes, then carefully cut in half lengthwise (from stem to bottom) and remove seeds. Place both halves into a 9x13 casserole dish.
- Lightly spray the insides of squash with oil and season with ½ teaspoon salt and ¼ teaspoon pepper each. Fill each cavity with half the broth or water, Boursin, and chicken sausage.
- Loosely cover casserole dish with foil. Bake for 45 minutes covered, then remove the foil and bake for another 10-20 minutes or until squash is soft and tender.
- Use a fork to pull the squash meat away from the skin - be careful as it will be HOT. Option to either mix everything inside the squash boats or transfer it all to a large mixing bowl, which will be cleaner and easier. Add in the sun dried tomatoes, peas, and Parmesan cheese and mix well until everything is coated evenly in the cheese sauce. Season to taste.
- Serve in bowls or the spaghetti squash boats. Garnish with Parmesan cheese and serve.
Notes
- Boursin: A creamy cheese spread that can be found in the refrigerated cheese section. Use any flavor that you'd like - my favorite is Garlic & Fine Herb.
- Kosher salt: The salt amounts listed in this recipe are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.
Nutrition
Recipe by Jessica (Balance with Jess) | Photography by Creating Kaitlin
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