Spaghetti Squash Recipe with Boursin Cheese

We’re big fans of cheese recipes that bring together the simple and the special. This one does both. If you’ve been on the hunt for spaghetti squash recipes with Boursin cheese that are creamy, cozy, and packed with flavor, this dish is a keeper.

We like to elevate this recipe with a touch of our Der Alpen Cheese, a Gruyère-style, cave-aged cheese that adds a nutty richness without overwhelming the creaminess of the Boursin. It’s a wholesome meal that’s light on effort but big on flavor—just the kind we like to keep in our rotation when the garden’s full and the days are long.

Creamy Boursin Spaghetti Squash Bake

Ingredients

  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 (5.2 oz) round of Boursin garlic and herb cheese
  • ½ cup shredded Goot Essa Der Alpen Cheese
  • ¼ cup milk or cream (or more if needed)
  • 1 small clove garlic, grated
  • 2 tablespoons chopped fresh parsley (or chives)
  • Optional: red pepper flakes for a little heat

Directions

  1. Preheat your oven to 400°F.
  2. Slice the squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 35–40 minutes, or until the flesh is fork-tender.
  3. Once the squash is cool enough to handle, use a fork to scrape the strands into a bowl. Keep the squash shells intact if you’d like to serve it stuffed.
  4. In a saucepan over low heat, melt the Boursin, Der Alpen Cheese, milk, and garlic together until smooth and creamy. Add more milk if it’s too thick.
  5. Pour the sauce over the squash strands and mix gently to coat. Stir in the parsley and red pepper flakes if using.
  6. Spoon the mixture back into the squash shells or into a baking dish. Return to the oven for 10–15 minutes until bubbly and golden on top.
  7. Serve warm, maybe with a hunk of crusty bread or a side of fresh greens.

What Makes This Recipe Shine?

The Boursin gives it that creamy, herby base, but it’s our Der Alpen Cheese that brings the recipe together. 

Aged in our cheese cave, this cheese melts like a dream and adds a rich, slightly nutty flavor that holds up well against the sweetness of the squash. It’s one of those pairings that feels just right—simple ingredients doing exactly what they’re meant to do.

From Our Table to Yours

We make our cheeses the way our families have for generations—slow, careful, and always with a sense of pride. When we pull a wedge of Der Alpen Cheese from our aging room, we know it’s ready to bring depth and character to the meals you make at home. Whether it’s a holiday gathering or a quiet weeknight, our cheeses are made to be shared.

Looking for more cheese recipes like this? Or maybe a gift basket packed with handcrafted cheeses and small-batch condiments? You’ll find something special for every occasion right here at Goot Essa.

Frequently Asked Questions

Can I use a different Goot Essa cheese in this recipe?

Sure can. Our Old German Weissa will give you a milder flavor, and Garden Pepper Cheddar will add a little kick.

Can I prep this ahead of time?

Yes. Roast the squash and mix the filling the day before. Just reheat in the oven until hot and bubbly.

Is this a good vegetarian meal?

Yes, and you won’t miss the meat. The cheese brings plenty of satisfying flavor and richness.

How can I make this dairy-free?

You can swap in dairy-free cream cheese and a plant-based shredded cheese, though we think you’ll miss the special touch our Der Alpen Cheese brings.