Preheat the oven to 400°F.

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Season the squash with salt, pepper and a little olive oil.

Place the squash cut-side down on a baking sheet and roast for 30 minutes.

While it cooks, mix the cherry tomatoes, garlic, shallot, fresh basil and 3 tbsp olive oil together in a bowl.

Remove the squash from the oven and divide the tomato mixture between the two halves.

Cut the Boursin in half and place one half into each squash.

Return to the oven for another 25–30 minutes, until the tomatoes are roasted and the Boursin is melted.

Remove the tomato mixture and set aside, then shred the spaghetti squash with a fork.

Add the roasted mixture back into the shredded squash and mix everything together until creamy.

Top with fresh basil and serve.