Description
This baked Boursin Spaghetti Squash is a cozy, creamy, and hearty dish made with spaghetti squash, Boursin cheese, chicken sausage, and vegetables. It’s a wholesome, flavorful, and satisfying meal perfect for family dinners.
Ingredients
1 medium spaghetti squash (about 2½ lbs)
Cooking oil or spray
1 (5.2 oz) Boursin cheese spread, halved
1 tablespoon chicken broth or water
2 links chicken sausage, thinly sliced
⅓ cup sun-dried tomatoes, julienned (in oil recommended)
½ cup frozen peas
2 tablespoons grated Parmesan cheese, plus more for garnish
Kosher salt and pepper, to taste
Instructions
- Preheat the oven to 400℉ (204℃).
- Poke several holes all over the spaghetti squash with a fork or paring knife. Microwave for 5 minutes, then cut in half lengthwise and remove the seeds. Place the halves in a 9×13 casserole dish.
- Lightly spray the insides with oil and season with salt and pepper. Fill each cavity with half the broth or water, Boursin, and chicken sausage.
- Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and bake another 10–20 minutes until the squash is tender.
- Use a fork to pull the strands away from the skin. Either mix everything inside the squash boats or transfer to a mixing bowl.
- Stir in sun-dried tomatoes, peas, and Parmesan cheese until well combined. Adjust seasoning to taste.
- Serve warm in bowls or directly in the squash boats, garnished with extra Parmesan.
Notes
Swap chicken sausage for turkey sausage, ground chicken, or vegetarian sausage.
Try different Boursin cheese flavors for variety.
Add extra veggies like spinach, kale, or bell peppers.
Mix in cooked pasta for a heartier version.
Use plant-based cheese for a vegetarian-friendly dish.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 362
- Sugar: 8g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 55mg
