One Pan Spaghetti Squash with Tomatoes and Burrata

 One Pan Spaghetti Squash with Tomatoes and Burrata

Yield: 2 Large Servings

Main Dishes Vegetarian

I was never the cook who replaced fettuccine and tagliatelle with zoodles and spaghetti squash—until I discovered this absurdly easy recipe, which I came to think of as a “cold-weather caprese.” The juice from the roasted tomatoes join forces with the creamy burrata to create the most luxurious sauce.

  • 1 medium spaghetti squash (about 1½ pounds), halved, seeded, and strings removed
  • 2 cups cherry tomatoes
  • 2 to 3fresh oregano sprigs
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • ½ cup grated Pecorino
  • 8 fresh basil leaves, stacked, rolled, and thinly sliced
  • 4 ounces burrata

spaghetti squash Cherry Tomatoes oregano Pecorino Romano Cheese Basil

  1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  2. Place the squash halves cut-side up on the lined pan. Add the tomatoes and oregano sprigs and drizzle the olive oil all over the vegetables, using your fingers to spread the oil on the tomatoes and the exposed flesh of the squash. Season everything with salt and pepper.
  3. Roast until the flesh of the squash looks golden around the edges, about 40 minutes.
  4. Let the squash rest until it is cool enough to handle (but still warm), then shred the flesh with a fork into a large bowl. (You could also use a potholder to handle the squash if you want to speed things along.)
  5. Toss in the butter, pecorino, and some generous grinds of black pepper. Top the squash with the roasted tomatoes, basil, and the burrata, breaking up the cheese with your fingers to allow the creamy interior to ooze and distribute across the vegetables.