This dish shows how bright and versatile squash is
Serving 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.
- 1 medium spaghetti squash, halved and seeded
- 1 clove garlic, smashed
- 2 teaspoons + 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon salt, more to taste
- Juice of 1 lemon
- Pinch of ground red chilies
- Cracked black pepper
- 1 cup loosely packed soft herbs such as basil, mint and parsley
- 8 ounces burrata cheese
- Chili oil, for drizzling
- Preheat the oven to 425°F. 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 teaspoon 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 tablespoons 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.
Store leftovers in an airtight container in the fridge for up to 3 days.
Excerpted from A Generous Meal by Christine Flynn. Copyright © 2023 Christine Flynn. Photographs by Suech and Beck. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.