Marinated spaghetti squash and U.A.V. Hay smoked burrata
By: Got to Be NC Competition Dining Series' 2015 Charlotte Champion
Chef Joseph Cornett of The Flipside Café
1 spaghetti squash
1 bunch of kale (shaved)
2oz honey roasted pecans
2oz U.A.V. Hay smoked burrata
1 oz olive oil
Salt and pepper to taste
1 oz lemon juice
1 honey crisp apple (sliced)
Halve the squash, remove seeds, cover with foil and roast at 350 degrees for 30 minutes. Using a fork, gently shred the cooked squash. This will produce your squash "spaghetti "
Toss the apple, kale, lemon, and pecan. Season with salt and pepper.
Arrange the burrata on the plate with the squash mixture cascading around the cheese.