Spaghetti Squash with Burrata and Roasted Cherry Tomatoes

This vegetarian low carb entree features spaghetti squash with burrata, roasted cherry tomatoes, and fresh oregano.

Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 471 kcal


  • 1 medium spaghetti squash
  • 1 tbs olive oil
  • salt and black pepper
  • 5 oz cherry tomatoes
  • 1 tbs olive oil
  • ½ tsp garlic paste
  • 8 oz burrata drained and roughly torn
  • fresh oregano leaves to garnish


  1. Preheat the oven to 400F.
  2. Cut the spaghetti squash into rings, then scoop out the seeds and discard them. Place the rings onto a baking sheet and drizzle with olive oil. Season with salt and black pepper.
  3. Roast the squash for 10 minutes. Meanwhile, add the tomatoes, additional olive oil and garlic paste to a small baking tray, and stir well.
  4. Add the tomatoes to the oven and roast at the same time as the squash for another 10 minutes.
  5. Remove the squash and tomatoes from the oven. Use a spoon to remove the squash from the skin, placing the flesh into a large bowl. Add the tomatoes and the burrata.
  6. Gently toss everything together, then transfer to serving plates. Garnish with oregano leaves and generously season with black pepper.

Recipe Notes

11g net carbs per serving

Nutrition Facts
Spaghetti Squash with Burrata and Roasted Cherry Tomatoes
Amount Per Serving
Calories 471 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 18g 90%
Cholesterol 80mg 27%
Sodium 35mg 1%
Potassium 328mg 9%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 6g
Protein 21g 42%
Vitamin A 26.7%
Vitamin C 23.7%
Calcium 64.6%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.