Lemony Spaghetti Squash with Burrata
Our specialty cheese department now carries Belgioioso Mozzarella Burrata! We absolutely love burrata, so we wanted to share a recipe that features it. This is a super simple spaghetti squash recipe that lets the burrata shine - the only other ingredients are lemon juice, fresh herbs, simple spices, and a drizzle of chili oil.
Ingredients
Small spaghetti squash
2
Garlic clove, smashed
1
Olive oil
3 tablespoons. divided
Lemon, juiced
1
Salt
1 teaspoon
Red pepper flakes
Pinch
Black pepper
To taste
Fresh parsley, minced
1/4 cup
Fresh basil, minced
2 tablespoons
Burrata
8 ounces
Chili oil
For drizzling
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 2
Calories per serving: 492
- Preheat oven to 425 degrees F. Line a baking sheet with foil or parchment paper.
- Cut the spaghetti squash in half and remove the seeds. Rub the cut sides of the squash with garlic and drizzle the inside of each squash with about 1 teaspoon of olive oil. Sprinkle with salt and place the squash cut side down.
- Roast for 30-40 minutes until the squash is tender and pully away with a fork. Flip the squash halves cut side up and let cool.
- Scrape the squash flesh into strands using a fork and transfer to a bowl.
- Toss with remaining olive oil, lemon juice, and red pepper flakes. Season with salt and pepper.
- Add in the fresh herbs. Divide the squash between 2 large plates or bowls, and add the burrata in chunks. Garnish with additional herbs and chili oil.