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Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter

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, Keto, low-glycemic, gluten-free, South Beach Diet Phase One, and Meatless! Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Click here to PIN this delicious spaghetti squash with Mizithra!

Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter found on KalynsKitchen.com.

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.)

Edit: Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter was featured in the Top Ten New Recipes of 2015 (plus Honorable Mentions).

Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter found on KalynsKitchen.com.
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.

Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter found on KalynsKitchen.com.
Make browned butter and pour over the shredded squash. Top with a generous amount of Mizithra and serve. 

Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter found on KalynsKitchen.com.
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.

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Low-Carb Diet / Low-Glycemic Diet / South Beach 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.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Delicious 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

Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter found on KalynsKitchen.com.
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24 comments on “Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter”

  1. I've never heard of mizithra cheese but we have a local Greek store that I'm going to check in to see if they carry it. Beautiful presentation!

  2. This sounds indulgent in the best way! I've heard of mizithra cheese but have never cooked with it before. Definitely keeping an eye out for it!

  3. I have never tried mizithra cheese, but sounds like I need to! I love this recipe Kalyn. I learned to appreciate brown butter in Istanbul – so yummy. I'm pinning this recipe to "exceptional vegetables."

  4. I LOVE spaghetti squash and I'm always looking for ways to serve it up. I love that you put it with browned butter and cheese….yum!

  5. I am long overdue to try spaghetti sauce again. This looks great, Kalyn!

  6. I have never heard of mizithra cheese, but one look at that squash and I know I will love it!

  7. This looks delicious! Spaghetti squash is one of my favorites, but I've never tried mizithra. I'll be on the lookout for it! 🙂

  8. Spaghetti squash is so fantastic! I can't always find it but when I do I always buy it!

  9. This will be the year that I try spaghetti squash – and I want to make this recipe first!

  10. Mizithra cheese and browned butter are favorites of mine! I look forward to trying it with squash!

  11. After roasting my spaghetti squash in the oven and shredded my squash, is it normal to still have some moisture/water. My shredded squash is not totally dry. Is this correct?

    • The squash should be a little moist when it's done but not what I would call "wet". Some squash might be a lot moister than others, depending on how long since it was picked. You could roast it a few more minutes if you don't think it's done, but it certainly won't hurt anything.

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