Baked Boursin Spaghetti Squash

Poke slits all over the spaghetti squash skin with a knife. Microwave the whole spaghetti squash for 3-4 minutes so it’s easier to cut.

Let cool for a couple minutes. Cut spaghetti squash in half lengthwise.

Scoop out and throw away the seeds/ribbing.

On a parchment paper lined baking sheet, place the spaghetti squash inside facing up.

Add the halved cherry tomatoes to the spaghetti boats. Drizzle some olive oil over the cherry tomatoes.

Rub olive oil on the sides of spaghetti squash.

Season with garlic powder and salt.

Crumble 1/2 of the boursin cheese round into each of the spaghetti squash boat.

If using, top with 1 diced sausage link and 1 tablespoon of sun-dried tomatoes.

Bake for 35-50 minutes, or until the spaghetti squash around the rim is tender when you stick a fork in the spaghetti squash and the strands come apart easily.

Remove from the oven and let cool for 10-15 minutes.

Use a fork to mash the tomatoes and boursin cheese together into a sauce. Slowly scrape and fluff the strands from the sides of the squash, mixing in with the sauce a little at a time.

Serve out of the boats! Or dump into a bowl to serve.