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If you’re looking for a dish that perfectly balances health and indulgence, look no further than baked Boursin spaghetti squash. This recipe is not only visually appealing but also incredibly satisfying, making it an ideal choice for a cozy dinner or a potluck gathering. Featuring the delightful creaminess of Boursin cheese, this dish transforms the humble spaghetti squash into a gourmet experience that is sure to impress your family and friends.

Baked Boursin Spaghetti Squash

Discover the delicious combination of baked Boursin spaghetti squash in this easy recipe that balances health and indulgence. With creamy Boursin cheese and fresh veggies, this dish is perfect for a cozy dinner or impressive potluck. Experience the low-carb pleasure of spaghetti squash transformed into a gourmet delight! Elevate your meals with this nutritious yet flavorful recipe. #BakedSpaghettiSquash #HealthyEating #BoursinCheese #LowCarb #RecipeIdeas #ComfortFood
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Ingredients
  

1 large spaghetti squash

8 oz Boursin cheese (any flavor)

1 cup cherry tomatoes, halved

1 cup baby spinach

2 cloves garlic, minced

1/4 cup grated Parmesan cheese

1 tbsp olive oil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    Cut the spaghetti squash in half lengthwise and scoop out the seeds.

      Drizzle the inside of each squash half with olive oil, and sprinkle with salt and pepper.

        Place the squash cut-side down on a baking sheet and roast for 35-40 minutes, until the flesh is tender.

          While the squash is roasting, in a medium skillet, heat a little olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

            Add the cherry tomatoes to the skillet and cook until they begin to soften, about 3-4 minutes. Stir in the baby spinach and cook until wilted.

              Once the spaghetti squash is done, carefully flip the halves over and use a fork to scrape the flesh into spaghetti-like strands.

                In a large bowl, mix the spaghetti squash strands with the cooked garlic-tomato-spinach mixture and the Boursin cheese until well combined.

                  Divide the mixture back into the squash halves, and sprinkle the tops with grated Parmesan cheese.

                    Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and slightly golden.

                      Remove from the oven, garnish with fresh basil leaves, if desired, and serve warm.

                        Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4