Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter
Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter is a low-carb version of Spaghetti with Mizithra Cheese and Browned Butter! And if you love that iconic Spaghetti Factory dish, this will rock your world! Use Spaghetti Squash to find more recipes like this one.
Spaghetti Squash is starting to show up in the stores, so today I am reminding you about this fantastically delicious Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter! 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 these days a big plate of spaghetti isn’t something I’d splurge on for dinner very often.
That’s why I decided to try to create a version of this iconic recipe that was suitable for a carb-conscious diet. Jake and I first tried using Mizithra and browned butter on zucchini noodles, an experiment that was most definitely not a keeper. Then we had the idea of using Mizithra and browned butter on spaghetti squash.
Oh my, happy tastebuds! The 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!
This low-carb and gluten-free version of The Old Spaghetti Factory’s classic dish would also be great for Keto, and it’s a perfect side dish for a low-carb meal; enjoy!
How to Make Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter:
(This is just a summary of the steps shown in the photo; scroll down to see the complete recipe including nutritional information.)
- 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!
More Meatless Ideas with Spaghetti Squash:
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
- 1 spaghetti squash (see notes)
- 2 tsp. olive oil
- salt and fresh ground black pepper to taste
- 1/3 cup browned butter (see notes)
- 1/2 cup grated Mizithra Cheese
- 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 Cheese.
- Serve hot, with a little more cheese to pass at the table if desired.
Use a spaghetti squash that's at least 2 1/2 pounds for this recipe. Use just over half of a stick of butter.
Nutritional information is based on a serving size of about one cup of spaghetti squash.
This recipe created by Kalyn and Jake with inspiration from The Old Spaghetti Factory.
Amount Per Serving: Calories: 259Total Fat: 23gSaturated Fat: 13gUnsaturated Fat: 8gCholesterol: 55mgSodium: 394mgCarbohydrates: 11gFiber: 2.3gSugar: 4gProtein: 4.7g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re following the letter of the law for South Beach Diet, this Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter 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.