This spaghetti squash gets tossed with a whole round of garlic-and-herb Boursin while it is still hot out of the oven. The cheese melts into every strand, creating a sauce without a single extra pan.

It feels like a weekend dinner but takes ten minutes of hands-on work, which is exactly what a Tuesday night needs.

Why This Squash Stays in the Rotation

The squash strands stay separated and tender, never watery. Boursin does what a roux or a mountain of shredded cheese would normally do, but with zero effort and a clean, bright garlic flavour.

Because the cheese is soft and packed with herbs, every bite tastes layered. You get the sweetness of the roasted squash up front, then the salty, creamy finish right after.

Ingredients

1 medium spaghetti squash, about 2 1/2 pounds: look for one with a firm, pale-yellow rind and no soft spots
1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese: room temperature makes it easier to fold in
1 tablespoon olive oil: helps the cut sides caramelise in the oven
1/2 teaspoon kosher salt, plus more if needed
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese: optional, but adds a salty, nutty top
Chopped fresh parsley, for serving

Variations / Substitutions

Swap the Boursin flavour: shallot and chive or cracked black pepper work just as well here.
Add a handful of baby spinach: fold it into the hot squash strands along with the cheese so it wilts in seconds.
Turn it into a fuller meal: stir in a cup of shredded rotisserie chicken or crispy chickpeas after mixing in the Boursin.
Make it dairy-free: use a good quality dairy-free soft cheese with garlic and herbs, and skip the Parmesan or use a plant-based alternative.

If you like this style of squash, you will probably enjoy my Roasted Spaghetti Squash with Brown Butter and Sage.

How to Make Creamy Boursin Spaghetti Squash

Step 1: Halve, Oil, and Season the Squash

Preheat the oven to 400°F (200°C). While it warms, slice the squash in half lengthwise. A sharp chef’s knife and a steady cut straight through the stem are all you need. Scoop out the seeds and stringy bits with a spoon until the cavity is clean and smooth.

Brush all the cut surfaces with the 1 tablespoon of olive oil, then season evenly with the 1/2 teaspoon salt and 1/4 teaspoon pepper. Getting oil on the flat edges is what gives you those lightly browned, caramelised rims later.

Step 2: Roast the Squash

Place the halves cut-side down on a parchment-lined baking sheet. Roast for 35 to 45 minutes, until a fork slides into the thickest part of the neck with no resistance. The outer skin will look dull and give slightly when pressed.

A smaller squash might be done closer to the 35-minute mark, while a larger one can take the full 45 minutes. The sweet spot is strands that pull away in long threads without turning mushy, so check a minute or two early.

Step 3: Scrape and Fold in the Boursin

Use tongs to carefully flip the halves over. Let them cool for just a minute so you can handle them safely. Run a fork through the flesh from top to bottom, lifting the strands away from the shell in long, spaghetti-like threads. Leave the squash right inside the skin.

Unwrap the Boursin and break it into a few pieces, dropping them directly into the hot squash. Add the 2 tablespoons of Parmesan if you are using it. Fold everything together with a fork right inside the shell, working the cheese through the strands until no white pockets remain. The heat from the squash melts it all into a creamy, pale green sauce.

Step 4: Broil Until Bubbly

Switch the oven to broil and set a rack about 5 inches from the heat. Slide the filled squash halves back into the oven and broil for 3 to 4 minutes, keeping an eye on them. The top should look puffed and golden in spots, with a few darker brown edges around the rim.

Pull them out and sprinkle fresh parsley over the top. Serve right away in the shells, because those first few steamy forkfuls are the best part.

A Few Notes Before You Start

If your Boursin is still fridge-cold when you start, set it on the counter while the squash roasts. Cold cheese is harder to fold in smoothly and takes longer to melt.
The squash is done when the strands release cleanly but still have a little bite. Over-roasting turns them limp and watery, so err on the earlier side.
Don’t scrape the shell completely clean. Leaving a thin layer of flesh attached helps the whole thing hold its shape when you toss and broil.

Roast times vary with squash size:

Size	Weight	Roast Time at 400°F
Small	1 1/2 – 2 lb	30 – 35 minutes
Medium	2 – 2 1/2 lb	35 – 40 minutes
Large	2 1/2 – 3 lb	40 – 45 minutes

Storing Leftovers

Refrigerate: scoop the filling into an airtight container and keep for up to 3 days. The texture stays creamy overnight.
Reheating: warm gently in a skillet over medium-low heat with a splash of water or milk to loosen the cheese, or microwave in 30-second bursts. The broiled top will soften but the flavour holds.

What to Serve with Creamy Boursin Squash

A simple green salad with a sharp vinaigrette cuts the richness of the cheese, so I often toss some arugula with lemon juice and olive oil while the squash broils. If you want more protein on the plate, a side of skillet-crisped chicken thighs or a few spicy Italian sausages turn this into a filling dinner without extra work.

Frequently Asked Questions

Can I use a different cheese instead of Boursin?

You can, but the result won’t be the same. A soft goat cheese with a pinch of garlic powder and dried herbs comes closest.

How do I make this vegan?

Substitute a dairy-free garlic-and-herb soft cheese and skip the Parmesan. The squash itself doesn’t change.

My squash turned out watery. What went wrong?

It likely roasted a bit too long, breaking down the cell structure. Next time, check for tenderness 5 minutes before you think it’s done and stop when the strands separate cleanly but still feel firm.

Can I roast it whole instead of halving it first?

You can, but it takes longer and you lose the caramelised edges on the cut sides. Halving is worth the extra knife work for the flavour it adds.