Servings: 4

1 medium spaghetti squash, split in half with seeds removed - Tip: Poking the spaghetti squash all over with a fork and then microwaving it for 3-5 minutes to make it easier to cut into! 1 medium spaghetti squash, split in half with seeds removed - Tip: Poking the spaghetti squash all over with a fork and then microwaving it for 3 to 5 minutes to make it easier to cut into!
1 round of Boursin cheese – Feel free to choose your favorite. 1 round of Boursin cheese - Feel free to choose your favorite.
1/4 cup of olive oil plus a bit extra for drizzling ¼ cup of olive oil plus a bit extra for drizzling
Pinch of salt Pinch of salt
4-6 minced garlic cloves 4 to 6 minced garlic cloves
1 cup Cherry Tomatoes, halved 1 cup Cherry Tomatoes, halved
Fresh Basil leaves for garnish Fresh Basil leaves for garnish
Drizzle of Balsamic Vinegar Glaze Drizzle of Balsamic Vinegar Glaze

Preheat your oven to 400°F.
Place halved and seeded spaghetti squash on a baking sheet facing the insides of each half up.
Drizzle with olive oil and sprinkle a pinch of salt.
Cut the Boursin cheese in half and place one half of Boursin inside each of the spaghetti squash halves.
Sprinkle half of the minced garlic on one half of the squash and the other half of minced garlic on the other half of the squash.
Drop ½ cup of the halved Cherry Tomatoes on one of the squash boats and the other half inside the other squash boat.
Drizzle a bit more olive oil on top of both boats and a pinch more salt.
Bake for about 1 hour to 1 hour 15 minutes. You’re aiming for tender squash and melted cheese.
After baking, remove from the oven and let sit for 2 minutes.
Gently stir it all up using a fork, scraping the “spaghetti” from the sides of the squash. The creamy cheese, soft squash, and roasted tomatoes should come together.
Sprinkle Fresh Basil leaves and a drizzle of Balsamic Vinegar glaze on top!