If you like the famous Spaghetti with Mizithra Cheese and Browned Butter at The Old Spaghetti Factory, this version with spaghetti squash is low-carb, gluten-free, South Beach Diet Phase One, and Meatless!
If you're living in the U.S. and you're familiar with Mizithra Cheese, there's a good chance you learned about it at The Old Spaghetti Factory, where Spaghetti with Mizithra Cheese and Browned Butter has been the most popular dish since 1969. I've been a long-time fan of this famous dish, but for quite a few years now it's been a rare treat for me, even after The Old Spaghetti Factory started offering whole wheat spaghetti.
But recently my sister Janet visited Utah and when she had dinner with friends at The Old Spaghetti Factory she brought me home a tub of their famous Mizithra Cheese. I decided to try to create a recipe using it that was a bit more diet-friendly so Jake and I first tried using Mizithra and browned butter on zucchini noodles, an experiment that was most definitely not a keeper. So I thought about it some more and had the idea of using Mizithra and browned butter on spaghetti squash.
Oh my happy tastebuds! This Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter was amazing. Everything about this combination worked perfectly, and when we tested the recipe Jake and I had to use ultimate self control not to eat it all at once! Of course this recipe has Mizithra cheese and browned butter, so it's probably still somewhat of a diet splurge for most people. But this low-carb and gluten-free version of The Old Spaghetti Factory's Spaghetti with Mizithra and Browned Butter is certainly a treat you can enjoy a little more often.
Of course this is my Meatless Monday offering for the coming week, and I'm guessing this is a meatless treat most people will really enjoy! (You can use that link to find lots more Meatless Monday ideas in the recipes-by-photos index, or visit my Meatless Monday Pinterest Board to see more ideas from Kalyn's Kitchen and other bloggers.)
Carefully cut away the ends of the spaghetti squash and cut it in half. Scrape out seeds, brush with olive oil, season with salt and fresh-ground black pepper and roast the squash about 60 minutes, or until it shreds apart easily. When it's done, shred apart into strings, keeping them inside the squash skin as a serving vessel.
Make browned butter and pour over the shredded squash. Top with a generous amount of Mizithra and serve.
One spaghetti squash makes enough for four side-dish servings of this, and you'll want to eat it as a side dish unless you're really having a splurge; enjoy!
Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter
(Makes about 4 side-dish servings; recipe created by Kalyn and Jake with inspiration from The Old Spaghetti Factory.)
1 large spaghetti squash (at least 3 pounds)
2 tsp. olive oil for brushing squash surface
salt and fresh ground black pepper to taste
1/3 cup browned butter (just over half of a stick of butter)
1/2 cup grated Mizithra Cheese
(We were trying to keep it relatively diet-friendly; use more butter and Mizithra if you prefer.)
Preheat oven to 400F/200C. Spray a baking sheet with oil or non-stick spray.
Pierce the spaghetti squash with a fork and microwave about 5 minutes on high to soften, so it's easier to cut through the skin. (You can skip this step if you don't have a microwave, but it does make the squash easier to cut.) Cut just the very end off each piece of squash, removing the stem. Cut squash lengthwise into two equal pieces and scrape out the seeds.
Place squash onto the baking sheet and brush the surface with the olive oil. Season to taste with salt and fresh-ground black pepper. Roast squash about 50-60 minutes, or until the pieces shred apart easily with a fork to make "spaghetti." Larger pieces of squash may take a little more than an hour.
When the squash is done, remove from the oven and use a fork to shred the squash strands apart, keeping them in the serving vessel made by the skin of the squash.
Cut the butter into pieces and place in a small frying pan. Heat over medium heat until the butter is melted. Then continue cooking the butter, whisking constantly, until it starts to foam up and turns slightly brown. The butter should have some brown flecks in the bottom of the pan and smell slightly nutty when it's done. You can strain to remove the foam if you wish, although it's not necessary. (Here's more about How to Brown Butter if you haven't done it.)
Drizzle the browned butter over the squash and top with desired amount of the grated Mizithra. Serve hot, with a little more cheese to pass at the table if desired.
South Beach Diet / Low-Carb Diet Suggestions:
If you're following the letter of the law for South Beach Diet, this is probably an occasional treat even for phase three, due to the saturated fat in the butter and cheese. If you have a more relaxed attitude about fat, or if you're following another type of Low-Carb diet where fat isn't an issue, this is an excellent low-carb choice.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Delicious Meatless Ideas with Spaghetti Squash:
(Recipes from other blogs not always South Beach Diet or Low-Carb friendly; check ingredients.)
Twice-Baked Spaghetti Squash with Pesto and Parmesan ~ Kalyn's Kitchen
Spinach Artichoke Spaghetti Squash ~ Taste and Tell
Greek Salad Spaghetti Squash Bowl ~ Kalyn's Kitchen
Confetti Spaghetti Squash with Peppers, Zucchini, Lemon, and Capers ~ The Perfect Pantry
Mediterranean Spaghetti Squash Sauteed with Vegetables and Feta ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)