Looking for a comforting, easy-to-make recipe that helps you add more produce to your day while still feeling indulgent? This baked Boursin spaghetti squash with roasted cherry tomatoes, creamy Boursin cheese, and a crunchy topping made with Mama Geraldine’s Aged Cheddar Cheese Straws is your new go-to meal for busy weeknights. Mama Geraldine’s Aged Cheddar Cheese Straws bring the perfect Southern flair to this dish, elevating it from simple to delicious. Whether you’re hosting guests or making a quick family dinner, this recipe solves the “what’s for dinner?” question easily.

This recipe combines the best of two worlds: indulgent creamy cheese dishes and lighter, veggie-packed meals. Inspired by the viral feta pasta craze on TikTok, this baked Boursin spaghetti squash takes a healthier spin by using roasted spaghetti squash as the base. It’s a great way to enjoy all the creamy, comforting flavors you love while helping you incorporate more vegetables into your diet. Perfect for busy weeknights, it’s also versatile enough to customize with various flavors, proteins, and toppings to suit your family’s tastes. Plus, the addition of Mama Geraldine’s Aged Cheddar Cheese Straws gives it that signature Southern crunch that makes every bite unforgettable!

Want to make other favorites with Mama Geraldine’s? Check out the recipes for Pecan Sausage Stuffing and Mini Cheese Cheeseballs!

Why You’ll Love This Dish

1. Adds a produce boost: Spaghetti squash acts as the perfect stand-in for pasta, helping you easily add more vegetables to your meals.
2. Creamy and satisfying: Thanks to the creamy Boursin cheese and roasted cherry tomatoes, this dish feels indulgent while staying light.
3. Southern crunch: The addition of Mama Geraldine’s Aged Cheddar Cheese Straws brings a unique texture and flavor that your whole family will love.

Ingredients

This spaghetti squash recipe combines fresh produce with bold flavors to create a dish that’s easy to make and even easier to love. Check the recipe card below for the full ingredient list and measurements.

• Spaghetti Squash: A great way to enjoy a pasta-like base with fewer carbs and more nutrients.
• Creamy Boursin Cheese: I used the caramelized onion flavor for this recipe, but any of their flavors will work! This soft cheese adds a rich, velvety texture to the dish.
• Cherry Tomatoes: Roasted to juicy perfection with olive oil, garlic powder, salt and black pepper.
• Mama Geraldine’s Aged Cheddar Cheese Straws: Crushed and used as a topping to give the dish its signature Southern crunch. I used the Age Cheddar flavor for the classic cheese flavor!
• Optional Add-ins: Chicken sausage, shrimp, extra cheese, or a sprinkle of red pepper flakes for heat.

Instructions

1. Preheat your oven to 400°F.
2. Using a fork, poke holes all over the spaghetti squash. Microwave it for 4 minutes to soften, making it easier to cut. 
3. Carefully slice the squash in half lengthwise and scoop out the seeds. Halve the cherry tomatoes and set aside.
4. Place the squash halves cut side up on a baking sheet. Drizzle with olive oil and season generously with garlic powder, black pepper, and salt. Fill the center of each squash half with half the Boursin cheese and a handful of cherry tomato halves.
5. Bake in the oven for 40 minutes, or until the squash is tender and the cheese is melted.
6. While the squash bakes, crush Mama Geraldine’s Cheddar Straws into a breadcrumb-like texture for the topping.
7. Once the squash is done, remove it from the oven. Using a fork, gently shred the flesh to resemble pasta, mixing it with the melted cheese and roasted tomatoes in the center.
8. Sprinkle the crushed cheddar straws over the top of each squash half. Return to the oven and bake for an additional 10–15 minutes, or until the topping is golden and crispy.
9. Remove from the oven and enjoy!

Substitutions & Variations

This recipe is super flexible, so you can make it work for your taste or dietary needs:

• If Boursin cheese isn’t available, you can substitute it with cream cheese for a milder flavor, goat cheese for a tangy twist, or feta cheese for a saltier, firmer option.
• For a heartier meal, add cooked chicken sausage, baked chicken breasts, or sautéed shrimp. These proteins pair perfectly with the creamy cheese and roasted squash.
• Add a veggie boost by tossing in some sautéed spinach, mushrooms, or kale.
• If you like heat, sprinkle red pepper flakes over the squash before baking or mix them into the cheese and tomato filling.
• If cherry tomatoes aren’t available, grape tomatoes or diced Roma tomatoes work just as well. You can also swap in roasted red peppers for a smoky flavor.

Tips for the Perfect Dish

Here are some helpful tips to ensure your baked Boursin spaghetti squash turns out perfectly every time:

• Before slicing the spaghetti squash, poke holes in it with a fork and microwave it for 4 minutes. This softens the skin, making it easier to cut and scoop out the seeds.
• The squash is ready when you can easily pierce the flesh with a fork, and the strands pull away like spaghetti.
• Add the crushed Mama Geraldine’s Aged Cheddar Cheese Straws just before baking the second time to ensure they remain golden and crunchy.
• If you’re enjoying leftovers, add a splash of water or milk when reheating to maintain the creamy consistency of the cheese.
• Pair this dish with a fresh kale harvest salad, roasted green beans, or crusty garlic bread for a complete meal. 

Storage

Storing your baked Boursin spaghetti squash properly will keep it fresh and ready to enjoy later:

• Refrigerator: Place leftovers in an airtight container and store them in the fridge for up to 3 days. Be sure to let the dish cool completely before sealing it to prevent condensation from making the squash soggy.
• Freezer: While you can freeze spaghetti squash, the texture might change a little once it’s thawed. If you plan to freeze this dish, scoop the squash mixture into a freezer-safe container but leave off the cheddar straw topping. It’ll keep well in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat in the oven. Add fresh cheddar straws before baking so the topping stays crispy.
• Reheating: For the best results, reheat the squash in the oven at 350°F. Cover it with foil to keep the squash moist and add a splash of water or milk to the mixture before warming it for about 10–15 minutes. If you’re in a rush, the microwave works too- just heat it in short intervals and stir occasionally to keep it creamy.

FAQ

Why is my baked spaghetti squash watery?

Spaghetti squash can get watery if it’s overcooked or roasted at too low of a temperature. Roast it at 400°F to keep it from steaming and stick to the recommended bake time. 

Can you eat the skin of baked spaghetti squash?

Technically, yes, but the skin is tough and not that tasty to eat.

How long is spaghetti squash good for after baking?
Baked spaghetti squash can be stored in an airtight container in the refrigerator for up to 3–4 days. For the best texture and flavor, reheat it within this time frame. If you want to store it longer, you can freeze the cooked squash strands (without any toppings) for up to 2 months. Just thaw in the fridge before reheating.

Ingredients 

• 1 medium spaghetti squash
• 1 cup cherry tomatoes halved
• 2 teaspoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 package caramelized onion Boursin cheese 5.2 oz package
• 1 package Mama Geraldine’s Aged Cheddar Straws crushed

Instructions 

• Preheat your oven to 400°F.
• Poke holes in the spaghetti squash with a fork and microwave for 4 minutes to soften. Cut it in half lengthwise and scoop out the seeds.
• Place the squash halves cut side up on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder and salt.
• Divide the Boursin cheese and halved cherry tomatoes between the squash halves, filling the centers.
• Roast in the oven for 40 minutes, or until the squash is tender.
• While the squash bakes, crush Mama Geraldine’s Cheddar Straws into a breadcrumb-like texture.
• Remove the squash from the oven and use a fork to shred the squash flesh, mixing it with the melted cheese and tomatoes.
• Sprinkle the crushed cheddar straws over the top of each squash half. Return to the oven and bake for an additional 10–15 minutes, until the topping is golden and crispy.
• Serve immediately and enjoy!