Creamy Squash with Boursin

This hearty Thanksgiving Boursin Spaghetti Squash transforms a simple vegetable into a decadent side dish that will steal the spotlight at your holiday table. The creamy Boursin cheese melts perfectly into the strands of squash, while the burst cherry tomatoes add pops of sweet acidity and fresh basil brings brightness to every bite.

I first made this recipe when looking for an alternative to the standard mashed potatoes at Thanksgiving. My family was skeptical at first but after one bite they were all asking for the recipe. Now it appears on our table for multiple holidays throughout the year.

Ingredients

• Spaghetti squash Choose one that feels heavy for its size with firm skin free of soft spots
• Olive oil Use a good quality extra virgin for the best flavor throughout the dish
• Cherry tomatoes Look for plump bright tomatoes that will burst with sweetness when roasted
• Garlic and shallot These aromatics create a flavor foundation that perfectly complements the creaminess
• Boursin cheese The star ingredient that creates a luxurious sauce without any complicated techniques
• Fresh basil Essential for bringing a bright herbaceous element that cuts through the richness

Step-by-Step Instructions

Prepare the squash

Roasting the squash cut-side down creates steam that helps cook it perfectly. Make sure to brush the flesh generously with olive oil and season well before placing it on your parchment-lined baking sheet. The squash is done when a fork easily pierces through the flesh but it still maintains some structure.

Create the filling

Tossing your tomatoes garlic and shallots with olive oil before roasting allows the flavors to meld beautifully. This mixture will cook down into a rustic sauce that pairs perfectly with the squash and cheese. Be generous with your seasoning here as the squash itself is quite mild.

The magic moment

When you add the Boursin cheese and return everything to the oven the real transformation happens. The cheese will soften and begin to melt into the tomato mixture creating a creamy sauce. The increased temperature helps the tomatoes burst which releases their juices and intensifies their flavor.

Bringing it all together

The shredding technique is crucial here. Use a fork to gently scrape the inside of the squash creating spaghetti-like strands while leaving the shell intact. When you combine the tomato-cheese mixture with the squash be gentle to avoid breaking up the delicate strands too much.

Bookmark

Boursin cheese has become my secret weapon for many dishes. Its soft texture and built-in herbs mean you can create complex flavors with just one ingredient. The first time my mother-in-law tried this dish she was convinced I had made a complicated sauce from scratch. I smiled and kept my Boursin secret to myself.

Make-Ahead Options

This recipe works beautifully as a make-ahead dish. Prepare the entire recipe up to 2 days before your event stopping just before the final assembly. Store the roasted squash strands and tomato-cheese mixture separately in the refrigerator. When ready to serve reheat both components separately then combine and garnish with fresh basil. The flavors actually develop further during this resting period making it even more delicious.

Perfect Protein Pairings

While wonderful on its own this spaghetti squash shines when paired with complementary proteins. For Thanksgiving try serving alongside a herb-roasted turkey breast. For everyday meals grilled chicken marinated in lemon and herbs makes a perfect companion. For vegetarian options consider adding roasted chickpeas tossed with Mediterranean spices or simply serve with a side of lentils dressed in a light vinaigrette.

Creative Variations

The base recipe is incredibly versatile. Try switching the Boursin for goat cheese mixed with fresh herbs for a tangier profile. For a Mediterranean twist add Kalamata olives sun-dried tomatoes and crumbled feta instead of Boursin. You can also create an autumn version by incorporating sautéed mushrooms crispy sage leaves and a sprinkle of toasted pine nuts. Each variation maintains the creamy comfort of the original while offering a completely new flavor experience.

Recipe Q&A

→ Can I make this dish ahead of time?

Yes! You can roast the squash and prepare the filling up to 2 days ahead. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat the squash, add the filling, and bake for 10-15 minutes until heated through.

→ What protein pairs well with this spaghetti squash dish?

This versatile side pairs beautifully with roasted chicken, grilled salmon, steak, or for vegetarian options, try it with roasted chickpeas or grilled tofu. The creamy Boursin flavor complements most proteins nicely.

→ How do I know when my spaghetti squash is cooked properly?

A perfectly cooked spaghetti squash should be tender when pierced with a fork, but still have some resistance. If you can easily pull the strands apart with a fork and they maintain their shape without being mushy, it's done perfectly.

→ Can I use a different cheese if I don't have Boursin?

Absolutely! Goat cheese, feta, or cream cheese make excellent substitutes. Each will provide a different flavor profile but will still create that creamy, rich texture that makes this dish special.

→ How do I cut a spaghetti squash safely?

Cutting a spaghetti squash can be challenging. For safety, first microwave the whole squash for 3-5 minutes to soften it slightly. Then, use a sharp chef's knife to cut from stem to end. Place the knife at the center and push down firmly, rocking the knife if needed to work through the squash.

→ Is this dish suitable for a holiday dinner?

This is perfect for holiday meals! The beautiful presentation in the squash halves makes for an impressive side dish, and the creamy, comforting flavors complement traditional holiday mains. It's also a great vegetarian option for guests who don't eat meat.