Squash is often overlooked in the summer months, even though it grows terrifically well alongside the tomatoes, peppers and zucchini most people associate with a summer garden. I like this dish because it shows how bright and versatile squash is, but also because you can put it together in a lazy summer way where you roast the squash and then let it hang out for a bit while you get the other ingredients ready, water the aforementioned tomatoes, peppers and zucchini, or enjoy a quiet glass of piquette. Serving the squash at room temperature may be surprising, but once you dig in to it with the burrata, lemon and herbs, it will all make sense and you will want to do it again and again. –Christine Flynn
Lemony Spaghetti Squash With Burrata
- 1 medium spaghetti squash halved and seeded
- 1 clove garlic smashed
- 2 tsp + 2 tbsp extra-virgin olive oil divided
- 1 tsp salt more to taste
- juice of 1 lemon
- pinch ground red chilies
- cracked black pepper
- 1 cup loosely packed soft herbs such as basil, mint and parsley
- 8 oz (225 g) burrata cheese
- chili oil for drizzling
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
- Rub the cut sides of the squash with the garlic. Drizzle the inside of each squash half with about 1 tsp olive oil. Sprinkle with the salt and place the squash, cut side down, on the prepared baking sheet.
- Roast for 30 to 40 minutes, or until the squash is tender and easily pulls away from the skin with a fork. Flip the squash halves so that they are cut side up. Let cool to room temperature
- Using a fork, scrape the squash flesh into strands. Transfer the flesh to a medium bowl. Toss the squash with the remaining 2 tbsp olive oil, the lemon juice and chilies. Season with the salt and pepper to taste. Fold in about half of the herbs. Place the squash on a large platter. Working over the squash to catch any drips, tear the burrata into 2 or 3 chunks and garnish with the remaining herbs. Drizzle with the chili oil. Serve immediately.