Baked Boursin Spaghetti Squash with Sun-Dried Tomatoes & Spinach

 

 

 

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Serves:  4

Preparation Time: 25 minutes

Cooking Time: 1 hour

 

Shared on - courtesy of https://www.eatingwell.com/

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Garlicky, rich and satisfying, this is a baked spaghetti squash that doesn’t disappoint. We love how the flavor of creamy garlic-and-fine herbs Gournay cheese blends with the sun-dried tomatoes and spinach, but feel free to experiment by using another savory-flavored Gournay cheese.

By Julia Levy Updated on September 16, 2024

Tested by Liz Mervosh

Reviewed by Dietitian Emily Lachtrupp, M.S., RD

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A medley of flavors collide in this Baked Boursin Spaghetti Squash with Sun-Dried Tomatoes & Spinach. Mild antioxidant- and fiber-filled spaghetti squash takes on whatever flavors you throw at it. In this case, it’s a symphony of fragrant garlic and Boursin and tangy sun-dried tomatoes. The Boursin also brings a rich creaminess to this dish that is offset by the freshness of the spinach and herby basil. There’s a subtle undertone of heat from the crushed red pepper, while the drizzle of balsamic glaze tops the dish with just the right amount of sweetness. Read on for expert tips, including what you can swap the sun-dried tomatoes with.

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•     If you cannot find spaghetti squash, you could use another type of squash, or use aubergine or large courgettes.

•     Instead of chopped sun-dried tomatoes, you can opt for sun-dried tomato paste, basil pesto and/or Parmesan cheese. Additionally, you can replace the Boursin with feta or a dairy-free alternative.

•     To make the spaghetti squash easier to cut in half, pierce it in a few places with a fork and microwave it for 3 to 5 minutes to soften it slightly. Remember to wait until it’s cool before slicing into it.

•     Roasting the squash cut-sides down ensures that it’s tender and juicy; you trap a lot of steam when you cook squash this way. 

•     Using the sun-dried tomato oil instead of plain EVOO to finish the squash adds an extra pop of flavor.

 

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Ingredients

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•     1 (2½- to 2¾-pound) spaghetti squash, halved lengthwise and seeded

•     2 tablespoons extra-virgin olive oil, divided

•     ½ cup drained and chopped sun-dried tomatoes in oil, plus 1 tablespoon oil from jar, divided 

•     3 tablespoons chopped fresh basil, divided, plus more for garnish

•     1 tablespoon minced garlic

•     3 cups loosely packed chopped baby spinach

•     1 (5.2-ounce) container garlic-and-fine herbs Gournay cheese (such as Boursin)

•     ½ teaspoon crushed red pepper

•     ¼ teaspoon ground pepper

•     ¼ teaspoon salt

•     1 tablespoon balsamic glaze

 

Method

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1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Brush cut sides of squash halves with 1 tablespoon olive oil. Arrange the squash halves cut-sides down on the prepared pan. Roast until tender when pierced with a fork, 35 to 40 minutes.
    

2. Flip the squash. Place ¼ cup sun-dried tomatoes, 1½ tablespoons basil and 1½ teaspoons garlic in each squash cavity. Divide 3 cups spinach between the cavities. Cut 1 (5.2-ounce) container Gournay cheese in half; place one half on top of the spinach mixture in each squash half. Drizzle with the remaining 1 tablespoon extra-virgin olive oil (1½ teaspoons each).
    

3. Roast until the spinach is wilted, about 15 minutes. Let cool for 5 minutes.
    

4. Using a fork, scrape the squash mixture from the shells into a medium bowl. Stir in 1 tablespoon sun-dried tomato oil, ½ teaspoon crushed red pepper and ¼ teaspoon each black pepper and salt.
    

5. Return the mixture to the squash shells; cut each in half crosswise. Transfer to plates; drizzle with 1 tablespoon balsamic glaze. Garnish with basil, if desired.