Preheat the oven to 400F (200C). Line a large baking sheet with a silicone mat or parchment paper.

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.

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.

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.

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.

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.