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Baked Boursin Spaghetti Squash with Sun-Dried Tomatoes & Spinach
Ingredients
  • 1 (2½- to 2¾-pound) spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ cup drained and chopped sun-dried tomatoes in oil, plus 1 tablespoon oil from jar, divided
  • 3 tablespoons chopped fresh basil, divided, plus more for garnish
  • 1 tablespoon minced garlic
  • 3 cups loosely packed chopped  baby spinach
  • 1 (5.2-ounce) container garlic-and-fine herbs Gournay cheese (such as Boursin)
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 tablespoon balsamic glaze
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