Ingredients
Scale
- 1 spaghetti squash, cut in half, seeds removed
- 1 tablespoon olive oil
- salt and pepper
- 1 cup unsweetened coconut milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup fresh Parmesan cheese
- 1 teaspoon red pepper flakes, divided in 1/2 (or more, if desired)
- 1 fresh burrata ball
- 2 tablespoons pine nuts
- 1 large handful fresh arugula
Instructions
- Preheat your oven to 400F. Place the cut spaghetti squash on a baking sheet tray. Drizzle olive oil over the inside of each side. Sprinkle with salt and pepper. Turn them over on the sheet tray. Roast for 25 minutes or until they are tender to the touch.
- Remove from the oven (keep your oven on) and turn the squash over to release the steam.
- When the squash is cool enough to handle, use a fork to shred the squash out of the cavity into a heavy duty enamel or cast iron skillet.
- Add in the coconut milk, garlic powder, onion powder, Parmesan cheese, 1/2 of the red pepper flakes and a sprinkle of each salt and pepper. Toss with tongs to coat and mix everything together. Using a spoon, press the squash down and around the pan. It should fill the pan and be an even thin layer around the pan.
- Place the pan in the oven for 10 minutes. Afterwards, turn your broiled on for 2 minutes (make sure to watch it so it doesn’t burn). Remove from the oven.
- Arrange the burrata around the top of the squash – by pulling it slightly. Sprinkle with the remaining red pepper flakes. Garnish with pine nuts and arugula.
- Prep Time: 5
- Cook Time: 35
- Category: vegetarian
- Method: oven
- Cuisine: side dish