March 2, 2023
Lemony Spaghetti Squash with Burrata and Herbs
“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
Yield: Serves 4
- Preheat oven to 425°F (220°C). Line rimmed baking sheet with parchment paper or foil.
- Rub cut sides of squash with garlic. Drizzle inside of each squash half with about 1 tsp olive oil. Sprinkle with salt and place squash, cut side down, on prepared baking sheet.
- Roast for 30 to 40 minutes, or until squash is tender and easily pulls away from skin with fork. Flip squash halves so that they are cut side up. Let cool to room temperature.
- Using fork, scrape squash flesh into strands. Transfer flesh to medium bowl. Toss squash with remaining 2 tbsp (30 mL) olive oil, lemon juice, and chilies. Season with salt and pepper to taste. Fold in about half of herbs. Place squash on large platter. Working over squash to catch any drips, tear burrata into 2 or 3 chunks and garnish with remaining herbs. Drizzle with chili oil. Serve immediately.
- Store leftovers in airtight container in fridge for up to 3 days.
Suech and Beck
Excerpted from A Generous Meal by Christine Flynn. © 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.