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A plate with spaghetti squash and burrata on a silky yellow tablecloth

Lemony Spaghetti Squash With Burrata

Christine Flynn's creative recipe for a summery spaghetti squash dish, served room-temp with burrata, lemon and herbs.
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Course Appetizer, Salad, Side Dish
Cuisine Canadian, Italian
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.