Creamy Tomato Spaghetti Squash

There’s nothing quite like a cozy bowl of spaghetti squash pasta to welcome fall. This easy recipe brings all the comfort of pasta night with a light, seasonal twist. The hardest part? Getting that tough squash open... after that, it’s smooth sailing! Roasted to perfection and tossed with your favorite sauce, this dish is warm, wholesome, and perfect for crisp autumn evenings. Enjoy this simple fall favorite that’s as satisfying as it is nourishing.

Spaghetti squash is a nutritious, low-calorie alternative to traditional pasta, making it a great choice for lighter, veggie-packed meals. It’s rich in fiber, vitamins A, B6, and C, and minerals like potassium and manganese, which support energy, immunity, and heart health. Plus, its mild flavor and naturally noodle-like strands make it easy to enjoy in all your favorite pasta dishes.

Ingredients

1 Spaghetti Squash

10 oz of Cherry Tomatoes, sliced in half

1 block of boursin cheese, herb and garlic

1 tbsp balsamic vinegar, divided between the halves

1 tsp minced garlic, divided between the halves

1/2 white onion, thinly diced and divided between the halves

My favorite seasonings to have on hand to lightly season over the squash is onion powder, oregano, salt, and pepper.

Directions

1. Preheat the oven to 400 degrees. Cut spaghetti squash in half and remove all the seeds. You'll want to make sure all the loose insides are removed, its easiest to use a spoon! Once gutted, flip over and poke holes with a fork on the skin side.

2. Flip back over to hollowed out side and drizzle with olive oil, or oil of your choosing. Using your hands, spread the oil to evenly coat the squash and then season to your liking. I like to use onion powder, oregano, salt, and pepper.

3. Halve the tomatoes and add them to the bottom layer of the squash. Building up from there, add garlic, onions, and boursin cheese.

4. Drizzle the balsamic vinegar over the cheese and now your squash is ready for the oven.

5. Put your prepared spaghetti squash in the oven, carefully so they don't roll around, then set a 45 minute times.

6. Once your 45 minutes are up, remove from the oven and shred the squash with a fork.

You are ready to enjoy this easy and healthy spaghetti squash recipe!