Spaghetti Squash with Burrata and Roasted Cherry Tomatoes

Spaghetti squash with burrata and roasted cherry tomatoes is a simple, cozy low carb dinner: tender squash strands tossed with jammy garlic tomatoes and torn, creamy burrata, finished with fresh oregano and plenty of black pepper. It tastes like a bowl of fresh pasta, it's ready in about 30 minutes, and nobody at the table misses the meat.

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This is one of those meals I come back to when I want something that feels a little special without a lot of work. The squash and the tomatoes roast side by side on the same oven rack, and the burrata does the rest. When you tear it open, the soft, creamy center melts into the warm squash and turns into an easy, no-cook sauce. If you've never tried burrata before, my guide to what burrata is and how to use it is a good place to start.

How to Cook Spaghetti Squash for This Recipe

You can cook spaghetti squash in the oven, the microwave or the Instant Pot. For this dish I use the oven, because the cherry tomatoes need to roast anyway. Instead of halving the squash lengthwise, slice it crosswise into rings about 1 inch thick. Rings roast much faster than halves (about 20 minutes instead of 40 or more), and they give you longer, more spaghetti-like strands.

Scoop the seeds out of each ring with a spoon, lay the rings on a baking sheet lined with a silicone baking mat, drizzle with olive oil and season with salt and pepper. The squash is done when a fork slides in easily and the flesh pulls away from the skin in strands. If you'd rather use a different method, or you want to cook a whole squash ahead for the week, my step-by-step guide on How to Cook Spaghetti Squash covers the oven, microwave and Instant Pot.

Key Ingredients & Substitutions

• Burrata. Burrata is a ball of fresh mozzarella with a soft center of cream and shredded curds. It's the star here, so buy the freshest you can find and let it sit out for 15 minutes before serving so it's not fridge-cold. If you can't find burrata, a good quality fresh buffalo mozzarella is the best swap, or use small mozzarella pearls with a spoonful of ricotta.
• Cherry tomatoes. Roasting concentrates their sweetness and softens them until they burst, so they coat the squash in a light, garlicky sauce. Grape tomatoes work the same way. Use ripe tomatoes, and leave them whole so they hold their juices until they hit the bowl.
• Spaghetti squash. Look for a firm, heavy squash with no soft spots. A small to medium squash (about 2 pounds) makes two generous servings.
• Olive oil. A good extra virgin olive oil adds flavor to both the squash and the tomatoes. My guide to olive oil for low carbers explains what to look for on the label.
• Garlic paste. A tube of garlic paste is handy to keep in the fridge, but one finely minced fresh garlic clove works just as well.
• Fresh oregano. The small, peppery leaves finish the dish beautifully. Fresh basil is a great substitute.

Helpful Tips

Cut the squash safely. Spaghetti squash has a tough skin. Trim off both ends first so the squash sits flat on the board, then slice down into rings with a large, sharp knife. If it's really hard to cut, microwave the whole squash for 2 to 3 minutes to soften the skin slightly.

Don't overcook it. Roasted too long, spaghetti squash turns mushy and watery. Start checking the rings at 20 minutes. You want strands that are tender but still have a little bite, just like al dente pasta.

Keep the tomatoes in a small dish. A small baking dish keeps the tomatoes snug, so their juices mix with the olive oil and garlic instead of drying out on a big sheet pan. Scrape every bit of that juice into the bowl.

Add the burrata last. Drain the burrata, tear it into rough pieces and toss it in gently right before serving. The warm squash softens it just enough without turning it stringy.

Season generously. Squash and fresh cheese are both mild, so be generous with salt and freshly ground black pepper at the end. A pinch of flaky sea salt over the burrata is lovely.

Variations

• Pesto burrata squash. Toss the strands with a spoonful of basil pesto before adding the tomatoes and cheese, like in my Pesto Spaghetti Squash.
• Add some protein. Grilled chicken, crispy pancetta, prosciutto or shrimp all turn this into a heartier meal.
• A little heat. Sprinkle red pepper flakes over the tomatoes before they roast.
• Balsamic finish. A few drops of good aged balsamic over the top adds a sweet-tangy note (go easy, since balsamic adds a few carbs).
• Extra vegetables. Roast a handful of zucchini or eggplant cubes with the tomatoes. My Roasted Eggplant with Burrata and Tomatoes is a great next recipe to try.

Serving Ideas

As written, this recipe makes two big plates and is a satisfying vegetarian main on its own. Each serving is low carb but not keto-level, so if you're keeping your carbs very low, enjoy it as a main with a simple green salad rather than piling on other sides.

It also makes a great side dish for four next to roast chicken, grilled steak, salmon or a batch of low carb meatballs. For an Italian-style spread, start with a Warm Caprese Stack or a creamy Burrata Dip with vegetables for dipping.

Storing & Freezing

This dish is at its best right after it's made, while the burrata is soft and creamy. Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave in short bursts, or warm the squash and tomatoes in a skillet and add fresh cheese on top. If you want to prep ahead, roast the squash and tomatoes, store them separately in the fridge for up to 3 days, and add the burrata after reheating.

I don't recommend freezing the finished dish, because burrata turns grainy and watery once frozen. Cooked spaghetti squash strands on their own freeze fine for up to 3 months: squeeze out any extra moisture, freeze in a zip-top bag, then thaw overnight in the fridge and reheat in a skillet before topping with tomatoes and fresh burrata.

More Spaghetti Squash Recipes

If you loved this recipe, here are a few more you might enjoy:

• Garlic Butter Spaghetti Squash
• Pesto Spaghetti Squash
• Low Carb Spaghetti Squash Casserole
• Spaghetti Squash Noodle Soup

📖 Recipe

StepAwayFromTheCarbs.com

Spaghetti Squash with Burrata and Roasted Cherry Tomatoes

4.78 from 9 votes

Tender spaghetti squash tossed with garlicky roasted cherry tomatoes, torn creamy burrata and fresh oregano. An easy low carb vegetarian dinner for two, ready in about 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Makes: 2 servings

Net Carbs: 15

Calories: 493

Ingredients Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1 medium spaghetti squash about 2 lb (900 g)
• 1 tbs olive oil
• salt and black pepper
• 5 oz cherry tomatoes or grape tomatoes
• 1 tbs olive oil
• ½ teaspoon garlic paste or 1 garlic clove, finely minced
• 8 oz burrata drained and roughly torn
• fresh oregano leaves to garnish

Step-by-Step Instructions

 

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1. Preheat the oven to 400F (200C). Line a large baking sheet with a silicone mat or parchment paper.
2. Trim both ends off the spaghetti squash, then slice it crosswise into rings about 1 inch (2.5 cm) thick. Scoop out and discard the seeds. Arrange the rings on the baking sheet, drizzle with 1 tablespoon olive oil and season with salt and black pepper.
3. Roast the squash for 10 minutes. Meanwhile, put the cherry tomatoes, garlic paste and the remaining 1 tablespoon olive oil in a small baking dish and stir to coat.
4. Add the tomatoes to the oven and roast both for another 10 minutes, until the squash is fork-tender and the tomatoes are soft and starting to burst. Give the squash a few extra minutes if needed.
5. Use a fork to pull the squash flesh away from the skin into strands, and put the strands in a large bowl. Add the roasted tomatoes and all their juices. Drain the burrata, tear it into rough pieces and add it to the bowl.
6. Gently toss everything together and divide between two plates. Garnish with fresh oregano leaves and season generously with freshly ground black pepper. Serve right away.

Nutrition

Calories: 493kcalCarbohydrates: 19gProtein: 22gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0gCholesterol: 81mgSodium: 48mgPotassium: 409mgFiber: 4gSugar: 8gVitamin A: 1417IUVitamin C: 21mgCalcium: 664mgIron: 1mgNet Carbs: 15g

Notes

Burrata is best served right away. If you can't find it, use fresh buffalo mozzarella.

To serve 4 as a side dish, split the recipe four ways.

New to spaghetti squash? See How to Cook Spaghetti Squash for every method.

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Let us know how it was!

Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.