Boursin Cheese and Spaghetti Squash Recipe
220kcal
Ingredients
- Main Ingredients:
- 1 medium spaghetti squash
- 1 package of Boursin Cheese
- 1 tablespoon olive oil
- 2 cloves garlic minced
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
- Optional Protein Additions:
- Grilled chicken breast
- Shrimp
- Salmon
- Turkey sausage
- Optional Vegetable Additions:
- Baby spinach
- Mushrooms
- Cherry tomatoes
- Broccoli
- Kale
Equipment
- Sharp knife
- Spoon (for scooping seeds)
- Baking sheet
- Parchment paper (optional)
- Skillet or sauté pan
- Fork (for shredding squash)
- Spatula or wooden spoon
- Measuring spoons
Method
- Preheat & Prepare Squash:
- Preheat oven to 400°F. Slice spaghetti squash lengthwise and remove seeds. Drizzle olive oil inside and season with salt and pepper. Place halves face down on a baking sheet.
- Roast Squash:
- Roast 35–45 minutes until tender. Remove from oven and cool slightly.
- Prepare Sauce:
- In a skillet over medium-low heat, sauté garlic until fragrant. Add Boursin cheese and stir until melted and creamy. Add optional vegetables if desired.
- Combine Squash and Sauce:
- Scrape squash strands with a fork. Mix into the cheese sauce until evenly coated.
- Add Protein (Optional):
- Incorporate grilled chicken, shrimp, or other protein if using.
- Serve:
- Garnish with fresh parsley and black pepper. Serve warm.
Nutrition
Serving1gCalories220kcalCarbohydrates12gProtein7gFat16gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol35mgSodium480mgPotassium420mgFiber3gSugar5gVitamin A650IUVitamin C14mgCalcium120mgIron1mg
Notes
- Do not overcook squash; it should remain tender but firm.
- Melt Boursin cheese slowly to maintain creaminess.
- Recipe is versatile—add vegetables, protein, or spice to suit taste.
- Can be stored in the refrigerator for up to 4 days. Reheat gently with a splash of milk or broth.
- For a lighter version, reduce Boursin or mix with a splash of unsweetened almond milk.
