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Baked Boursin Spaghetti Squash with Cherry Tomatoes and Sausage Recipe

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4.1 from 86 reviews

  • Author: Emma
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to get it ready for roasting the spaghetti squash.
  2. 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.
  3. 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.
  4. Arrange on Baking Sheet: Place the spaghetti squash halves cut side up on a parchment-lined baking sheet.
  5. Add Tomatoes: Add the halved cherry tomatoes into the spaghetti squash boats and drizzle olive oil over them.
  6. Season & Oil: Rub olive oil on the sides of the squash, then season with garlic powder and salt evenly over the vegetables.
  7. Add Cheese: Crumble half of the Boursin cheese round into each spaghetti squash half, distributing it evenly.
  8. Add Sausage & Sun-Dried Tomatoes: Top each squash half with diced sausage and a tablespoon of chopped sun-dried tomatoes for extra flavor.
  9. Bake: Bake for 35-50 minutes until the spaghetti squash rim is tender when pierced with a fork and the strands easily separate.
  10. Cool Slightly: Remove from oven and let cool for 10-15 minutes to allow the flavors to meld and make it easier to handle.
  11. 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.
  12. 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

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Find it online: https://therecipeshome.com/baked-boursin-spaghetti-squash-with-cherry-tomatoes-and-sausage-recipe/