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Baked Boursin Spaghetti Squash


A veggie-fied version of your favorite ooey-gooey pasta, with a garlic-herb cheese favorite.

Servings: 2

Time: 1 hour


  • 1 medium spaghetti squash
  • 1 pint cherry tomatoes, halved
  • 2 teaspoons olive oil 
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 (5.2 oz) package a soft garlic-herb cheese (Boursin)
  • 3 oz andouille pork or chicken sausage, diced


  1. Preheat oven to 450F. Use a knife or fork to poke holes throughout spaghetti squash; microwave for 3-4 minutes. Cut in half, and scoop out seeds.  

  2. Place spaghetti squash cut-side up on parchment paper-lined baking sheet. Rub squash skin and flesh with olive oil. 

  3. Add cherry tomatoes, garlic powder, salt, cheese, and sausage, divided between both halves.

  4. Bake for 35-50 minutes, or until the spaghetti squash is fork-tender and the strands come apart easily.

    Remove from the oven and let cool for 10-15 minutes.

  5. Use a fork to mash the tomatoes and cheese into a saucy mixture; carefully scrape and fluff the strands from the sides of the squash, mixing in with the sauce a little at a time. 

    Serve out of the squash. 

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