Baked Cheesy Spaghetti Squash
This Baked Boursin Spaghetti Squash with Mama Geraldine’s Cheddar Straws is a creamy, veggie-packed dish with a Southern twist that’s perfect for busy weeknights!
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!
Nutrition
Calories: 410kcalCarbohydrates: 30gProtein: 10gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 64mgSodium: 640mgPotassium: 346mgFiber: 4gSugar: 10gVitamin A: 474IUVitamin C: 14mgCalcium: 98mgIron: 1mg
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