Boursin Spaghetti Squash

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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.

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 362

Author Jessica Kwon

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

US Customary - Metric

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.

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