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Boursin Chicken Alfredo Spaghetti Squash Boats are next level awesome! I’m serious—squash has never been this exciting to eat for dinner.
Jump to:
- Why I'm loving this recipe
- Ingredients you'll need
- How to make it (with step-by-step photos)
- What I learned making this (and how to make cutting a spaghetti squash a lot easier)
- Ways to elevate this recipe
- Swaps you can do
- More cozy fall recipes featuring Boursin Cheese
- Boursin Chicken Alfredo Spaghetti Squash Boats
- Connect with me!
Why I'm loving this recipe
Spaghetti squash is one of my favorite cozy (low carb!) fall recipes. It’s mild, slightly sweet but mildly nutty, and the strands that resemble pasta when fully cooked make this a great substitute for wheat pasta. Overall it’s pretty mild tasting, making it the perfect base for sauces.
There are people out there that have had bad experiences with this squash, and I understand. Gone are the days that we’re eating under-cooked, under-flavored spaghetti squash. This is nothing like your mom’s spaghetti squash, it’s the cool-aunt of spaghetti squash.
We’re making this one with Boursin cheese, one of my ultimate favorite short cuts when making dinner. And chicken, because we’re all trying to get a little more protein these days. It takes a little time to put together, but mostly the oven does all the work.
Plus, have I mentioned it uses Borsin cheese? I clearly have a thing about Boursin cheese because I can’t stop using it in recipes such as these Boursin Chicken Thighs or this recipe for Boursin Chicken and Potatoes.
Ingredients you'll need
- Spaghetti squash - a mild squash with peak freshness from September - October, making it perfect for cooking this fall.
- Olive oil - I almost exclusively use extra virgin olive oil, but you can use any neutral-tasting oil.
- Spices - Italian seasoning, kosher salt, and pepper. I’m keeping the spices simple and limited here, but you can use more or less or get creative with your spice blends.
- Chicken - breasts, specifically. Cut into bite-sized pieces to keep things easy and to keep cooking quick.
- Garlic - minced garlic adds a boost of flavor.
- Heavy cream - to thin out the Boursin cheese, but also to keep the sauce thick so that it holds up well against the squash “noodles”.
- Borusin cheese - they have a ton of flavors, and probably any of them will work here but I used Garlic and Fine Herbs.
- Mozzarella - shredded for melting on top of your squash.
How to make it (with step-by-step photos)
First cut your spaghetti squash in half lengthwise and scoop out the seeds. Poke some holes in the skin so that it can ventilate while baking.
Then rub the spaghetti squash with olive oil and season with Italian seasoning, kosher salt, and pepper and put it in the oven.
While the squash bakes, cook your chicken and make the Boursin alfredo-style sauce.
Then divide the sauce, chicken and shredded mozzarella between each half of the spaghetti squash and return it to the oven until that cheese is bubbly.
What I learned making this (and how to make cutting a spaghetti squash a lot easier)
Spaghetti squash takes a while to bake! I find that it turns out the best if baked at 425 degrees fahrenheit for about 45-50 minutes. It’s not done unless you can easily insert a fork along the inside and flake the strands away from the skin.
The squash itself is rather hard to cut into (watch your fingers)! You can make this a little easier by poking holes in the skin and microwaving it for 2-3 minutes. This will soften it up and make cutting it in half a LOT easier.
Ways to elevate this recipe
- Cajun seasoning - add a teaspoon or two of cajun seasoning to your chicken to give it some extra flavor!
- Lemon zest - add lemon juice and zest to the Boursin cheese sauce for a touch of brightness.
- Sun-dried tomatoes - sun dried tomatoes and the oil in the jar would add tons of flavor, if you have a jar, throw in a few tablespoons.
Swaps you can do
- Heavy cream - swap the heavy cream and make it lighter by using an equal amount of chicken broth.
- Chicken - you can swap the chicken for 1 ½-2 cups of any protein. Or you can make it vegetarian-friendly by leaving the meat out completely and swapping it for ½ package of spinach (just add it to the Boursin cheese sauce).
More cozy fall recipes featuring Boursin Cheese
Try these recipes featuring Boursin cheese and you'll be as crazy about it as I am! My favorite is the Lemon and Dill Boursin Salmon--not only is it quick, but it's the only way to make creamy salmon!
Ingredients
FOR THE SPAGHETTI SQUASH
- 1 medium spaghetti squash cut in half to create boats, seeds removed
- 2 tbsp olive oil
- 1 tsp EACH: Italian seasoning, kosher salt, pepper
CREAM SAUCE + ASSEMBLING THE BOATS
- 2 chicken breasts diced into bite-sized pieces
- 1 tsp EACH: Italian seasoning, kosher salt, pepper
- 2 tbsp olive oil
- 2 cloves garlic minced
- ½ cup heavy cream
- 1 wheel Boursin cheese
- ½ cup mozzarella cheese divided
Instructions
FOR THE SPAGHETTI SQUASH
- Preheat your oven to 425 degrees Fahrenheit.
- Cut your spaghetti squash in half lengthwise to create boat shapes and scoop out the seeds. Poke some holes in the skin with a fork.
- Rub the inside of your squash with olive oil and season with Italian seasoning, kosher salt, and olive oil. Place the squash (boat-side down) on a parchment-lined baking sheet.
- Bake for 40 minutes.
FOR THE CREAM SAUCE + ASSEMBLING THE BOATS
- While the squash bakes, make the chicken and the sauce by cutting your chicken breast into 1-inch cubes and season it with Italian seasoning, kosher salt, and pepper.
- Drizzle olive oil into a pan over medium heat and add the chicken. Cook it for 10 minutes or until it’s cooked all the way though. Turn the heat down to low and remove the chicken from the pan and set aside.
- Add the garlic to the pan and saute it for 1-2 minutes.
- Then add the heavy cream and wheel of Boursin cheese.
- Stir it until it melts and turn the heat off.
- When the spaghetti squash is finished, take it out of the oven and flip the halves over so that you can fill the cavities.
- Split the Alfredo sauce mixture in half between each half. Then add the chicken to each half.
- Top with equal amounts of mozzarella cheese.
- Bake for another 10 minutes.
Notes
Nutrition
Connect with me!
Be sure to Pin this recipe (click on the image below) and follow me on Pinterest. I'm always over there pinning 🙂
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