Burrata & Cherry Tomato Pasta

Ingredients

1 Large Spaghetti Squash OR 1 lb Spaghetti *if using spaghetti, skip the first 4 steps below and just make spaghetti

1-2 Cups of Cherry Tomatoes (choose your personal preference)

2 tbsps Olive Oil

2-4 Burrata Balls

6 Fresh Basil Leaves

Seasonings: fine salt, pink salt (optional), garlic powder, onion powder, and garlic salt

Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.

2. Cut the spaghetti squash in half horizontally, so you have two long halves. Use a spoon to scoop out the seeds and the “goop,” but don’t go too deep—you don’t want to remove the actual squash.

3. Rub olive oil on the inside of each half and sprinkle with salt. Place the squash face down on the baking sheet (so the inside is not facing up). Use a fork or knife to poke holes about ½ inch deep into each half—around 6 pokes per side.

4. Bake for 40–60 minutes, depending on the size of the squash. Check it after 40 minutes by flipping it over and using a fork to test the texture (I like mine softer rather than firm). Remove from the oven when done.

5. While the squash is baking, place a medium pan on the stove over medium heat with 1 tbsp olive oil. Let it heat for 1–2 minutes, then add the cherry tomatoes (whole). Add your seasonings. Reduce heat to medium-low and sauté for 20–25 minutes, until the tomatoes burst. If a few don’t burst, gently press them down with a spatula.

6. If using regular spaghetti, add it to the pan with the tomatoes and mix. If using spaghetti squash, add the tomatoes on top of each serving separately (recommended, but do what you prefer).

7. Top with fresh basil and ½ to 1 burrata ball per dish.

8. Enjoy!!