If you are searching for a dish that is comforting, bursting with flavor, and impressively easy to make, look no further than this delightful Baked Boursin Spaghetti Squash with Cherry Tomatoes and Sausage Recipe. This recipe marries the naturally sweet and tender strands of roasted spaghetti squash with the creamy, herbaceous punch of Boursin cheese, complemented perfectly by juicy cherry tomatoes and savory sausage pieces. It’s a colorful, hearty meal that feels special enough for guests yet straightforward enough for a cozy weeknight dinner. Each bite offers a lovely balance of textures and flavors that will have you returning to this recipe time and again.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients for this recipe is refreshingly simple, but each item plays a crucial role in building the final flavor profile. From the tender spaghetti squash acting as a nutritious base to the vibrant burst of cherry tomatoes and the rich creaminess of Boursin cheese, every component enhances texture and taste beautifully.
- 1 medium spaghetti squash: The star of this dish, providing a naturally gluten-free, noodle-like base with subtle sweetness.
- 1 pint cherry tomatoes, halved: These add brightness and juiciness that balance the creamy cheese and savory sausage.
- 2 teaspoons olive oil: Essential for roasting and adding subtle richness.
- 1/2 teaspoon garlic powder: Brings an aromatic depth without overpowering the other flavors.
- 1/2 teaspoon salt: Enhances all the natural flavors in the dish.
- 1 (5.2 oz) package garlic and herb Boursin cheese: This creamy cheese introduces a luscious, herby texture that melts into the squash beautifully.
- 2 links andouille pork or chicken sausage, diced (about 3 ounces): Adds smoky, spicy notes and satisfying protein.
- 2 tablespoons chopped sun-dried tomatoes: These contribute a sweet-tart intensity that complements the fresh tomatoes perfectly.
How to Make Baked Boursin Spaghetti Squash with Cherry Tomatoes and Sausage Recipe
Step 1: Preparing the Spaghetti Squash
Begin by preheating your oven to 425 degrees Fahrenheit. This high temperature ensures a crisp, tender texture. To make cutting easier, poke slits all over the spaghetti squash’s skin with a knife, then microwave it whole for 3 to 4 minutes. This quick step softens the tough exterior just enough to make slicing it lengthwise safer and more manageable.
Step 2: Scooping and Seasoning
After the squash cools for a couple of minutes, carefully cut it in half lengthwise. Using a spoon, scoop out the seeds and fibrous ribbing, throwing them away. Place each half on a parchment-lined baking sheet, cut side facing up. Scatter the halved cherry tomatoes over the squash “boats,” then drizzle olive oil generously over both tomatoes and squash edges. Sprinkle garlic powder and salt evenly, setting the stage for those wonderful roasted flavors.
Step 3: Adding Cheese, Sausage, and Sun-Dried Tomatoes
Crumble half of the garlic and herb Boursin cheese into each spaghetti squash half. The cream cheese will melt and mingle with the tomatoes, creating a rich sauce during baking. Top each half with diced sausage pieces and a tablespoon of chopped sun-dried tomatoes to add extra savory and tangy complexity.
Step 4: Baking Until Tender
Slide the baking sheet into your preheated oven and bake for 35 to 50 minutes. You’ll know it’s ready once the spaghetti squash around the rim becomes tender and the strands separate easily when you pierce it with a fork. This slow bake melds all those incredible flavors together while softening the squash perfectly.
Step 5: Mixing Into a Creamy Delight
After removing from the oven, let the squash rest for 10 to 15 minutes to cool slightly and set. Then, use a fork to mash the tomatoes and Boursin cheese together into a creamy, luscious sauce. Fluff and scrape the spaghetti squash strands gradually into the sauce, mixing everything together so each bite is infused with that garlicky cheesy goodness.
How to Serve Baked Boursin Spaghetti Squash with Cherry Tomatoes and Sausage Recipe
Garnishes
A sprinkle of fresh herbs such as parsley or basil adds a lovely fresh contrast to the warm, creamy squash. A light drizzle of good-quality olive oil or a few red pepper flakes can also elevate the flavors and give a subtle pep to your presentation.
Side Dishes
This dish pairs beautifully with simple green salads dressed with lemon vinaigrette or roasted vegetables. A crusty baguette on the side also complements the creamy sauce perfectly, soaking up every last bit.
Creative Ways to Present
Serve directly in the roasted squash halves for a rustic and charming presentation. Alternatively, scoop into small bowls or ramekins for a more elegant setting. For a fun twist, turn the squash strands into “pasta nests” on each plate, topped with a dollop of extra Boursin cheese or fresh cherry tomato halves.
Make Ahead and Storage
Storing Leftovers
Place leftover portions in airtight containers and store in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making leftovers just as enjoyable the next day.
Freezing
While best enjoyed fresh, you can freeze leftovers in freezer-safe containers for up to 2 months. Keep in mind that the texture of the squash and creaminess of the cheese may change slightly after freezing, but the overall flavor will remain delicious.
Reheating
Reheat leftovers gently in a microwave or oven at low temperature to avoid drying out the squash. Stirring occasionally during reheating helps maintain that luscious creamy texture.
FAQs
Can I use a different type of sausage?
Absolutely! Feel free to swap andouille sausage for Italian sausage, chorizo, or even a plant-based sausage to suit your preferences. Just dice and cook it beforehand to develop flavor before adding it to the squash.
Is spaghetti squash gluten-free?
Yes, spaghetti squash is naturally gluten-free, making this recipe a great option for anyone avoiding gluten but craving a noodle-like dish.
Can you make this recipe vegan?
To make it vegan, substitute Boursin cheese with a dairy-free herb cheese alternative and replace sausage with seasoned mushrooms or a plant-based sausage. The cherry tomatoes and squash will still give great flavor and texture.
How do I know when the spaghetti squash is cooked perfectly?
When the squash skin around the rim is tender and you can easily separate the strands with a fork, it’s perfectly cooked. The flesh should be soft but not mushy, holding its stringy “spaghetti” texture.
Can I prepare this dish ahead of time?
You can prep the squash and toppings in advance and store them separately. Assemble and bake just before serving for fresh, warm results. This helps keep prep quick and stress-free.
Final Thoughts
This Baked Boursin Spaghetti Squash with Cherry Tomatoes and Sausage Recipe is genuinely one of those special dishes that feels like a warm hug on a plate. Its inviting blend of creamy cheese, tender squash, juicy tomatoes, and savory sausage is simply irresistible. I encourage you to try it soon—you might just find your new favorite comforting meal that’s as nourishing as it is delicious.
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Baked Boursin Spaghetti Squash with Cherry Tomatoes and Sausage Recipe
- Total Time: 1 hour
- Yield: 2 servings 1x
Description
Baked Boursin Spaghetti Squash is a delicious and creamy low-carb meal featuring tender roasted spaghetti squash filled with a savory blend of garlic and herb Boursin cheese, cherry tomatoes, and flavorful andouille sausage. This comforting dish combines roasted vegetables and sausage with a rich, cheesy sauce that is easy to prepare and perfect for a cozy dinner.
Ingredients
Vegetables
- 1 medium spaghetti squash
- 1 pint cherry tomatoes, halved
- 2 tablespoons chopped sun-dried tomatoes
Dairy
- 1 (5.2 oz) package garlic and herb Boursin cheese
Meat
- 2 links andouille pork or chicken sausage, diced (about 3 ounces)
Others
- 2 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to get it ready for roasting the spaghetti squash.
- Prep Squash: Poke slits all over the spaghetti squash skin with a knife and microwave it for 3-4 minutes to soften, making it easier to cut.
- Cut & Scoop: Let the squash cool for a few minutes, then cut it in half lengthwise and scoop out the seeds and ribbing, discarding them.
- Arrange on Baking Sheet: Place the spaghetti squash halves cut side up on a parchment-lined baking sheet.
- Add Tomatoes: Add the halved cherry tomatoes into the spaghetti squash boats and drizzle olive oil over them.
- Season & Oil: Rub olive oil on the sides of the squash, then season with garlic powder and salt evenly over the vegetables.
- Add Cheese: Crumble half of the Boursin cheese round into each spaghetti squash half, distributing it evenly.
- Add Sausage & Sun-Dried Tomatoes: Top each squash half with diced sausage and a tablespoon of chopped sun-dried tomatoes for extra flavor.
- Bake: Bake for 35-50 minutes until the spaghetti squash rim is tender when pierced with a fork and the strands easily separate.
- Cool Slightly: Remove from oven and let cool for 10-15 minutes to allow the flavors to meld and make it easier to handle.
- Mash & Mix: Use a fork to mash the tomatoes and Boursin cheese inside the boats into a creamy sauce. Scrape and fluff the spaghetti squash strands mixing them gently with the sauce.
- Serve: Serve the baked Boursin spaghetti squash directly from the boats or scoop into a bowl and enjoy immediately.
Notes
- Microwaving the squash before cutting softens the skin, making it safer and easier to cut.
- Adjust baking time depending on the size of your spaghetti squash; larger ones may need closer to 50 minutes.
- Feel free to substitute the andouille sausage with chicken sausage or a vegetarian sausage alternative.
- To make this dish vegan, omit the sausage and use a plant-based garlic and herb cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
