This roasted spaghetti squash is stuffed with creamy Boursin cheese, cherry tomatoes, and garlic, then topped with crispy hot Italian sausage and fresh basil. It's a cozy, low-carb fall dinner that comes together in under 45 minutes with minimal prep.
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Preheat your oven. Cut the spaghetti squash in half crosswise and scoop out the seeds.
Place the squash halves on a parchment-lined baking sheet. Drizzle the inside of each half with olive oil.
Divide the Boursin cheese, cherry tomatoes, and minced garlic between the two squash halves.
Season generously with Italian seasoning, red pepper flakes, salt, and black pepper.
Bake until the squash is tender and easily pierced with a fork, about 30-40 minutes at 400°F (200°C).
While the squash bakes, cook the hot Italian sausage in a skillet over medium-high heat, breaking it up with a spoon, until browned and crispy. Drain any excess grease.
Once the squash is cooked, carefully remove it from the oven. Use a fork to shred the squash flesh into strands, mixing it with the melted Boursin, tomatoes, and garlic to create a creamy sauce inside the squash shell.
Top each squash half with shredded mozzarella cheese.
Return the squash to the oven for a few minutes until the mozzarella is melted and bubbly.
Remove from the oven and top with the crispy Italian sausage and fresh chopped basil.
Serve immediately and enjoy.
Store leftovers in an airtight container up to 3 days. Reheat covered at 350°F for 10 minutes; add sausage and basil after reheating for best texture.
parchment paper · baking sheet · large skillet
Yes. Prepare the squash halves through step 5, cool completely, cover, and refrigerate up to 2 days. Reheat at 350°F for 10–15 minutes before adding sausage and basil.
Cream cheese mixed with Italian seasoning and garlic works well. Use about 4 oz cream cheese blended with 1 tsp Italian seasoning and 2 minced garlic cloves for similar creaminess.
Pierce the flesh with a fork at 30 minutes; it should shred easily into strands. If it's still firm, bake another 5–10 minutes. Flesh should separate readily from the skin.
Yes. The flavor will be less spicy, but the recipe works the same. Cook it until browned and crispy, about 8–10 minutes, breaking it up as it cooks.
The tomatoes release liquid while baking, which combines with the melted Boursin to form the creamy sauce. No draining needed; it's part of the dish.
