Written by Kalyn Denny on 2 October 2019
Roasted Spaghetti Pumpkin with Mizithra Cheese and Browned Butter is a low-carb version of spaghetti with Mizithra cheese and browned butter! And if you love this iconic dish of the spaghetti factory, this will rock your world! Use spaghetti squash to find more recipes like this.
Spaghetti Squash is gradually emerging in the shops, so today I remind you of this deliciously tasty dish Fried spaghetti squash with Mizithra cheese and tanned butter! If you live in the US and with Mizithra cheeseIt is quite possible that you learned about it at the Old Spaghetti Factory Spaghetti with Mizithra cheese and browned butter has been the most popular dish since 1969, I've been a fan of this famous dish for a long time, but nowadays a large plate of spaghetti is not something I often miss for dinner.
That's why I decided to develop a version of this legendary recipe that is suitable for a carbohydrate-conscious diet. Jake and I first tried preparing zucchini noodles with Mizithra and tanned butter, an experiment that was definitely not a keeper. Then we came up with the idea to use Mizithra and browned butter for spaghetti squash.
Oh my god, happy palate! The Fried spaghetti squash with Mizithra cheese and tanned butter was great. Everything about this combination worked perfectly, and when we tested the recipe, Jake and I had to use the ultimate self-control to avoid eating all at once!
This low-carbohydrate and gluten-free version of The Old Spaghetti Factory's classic also goes well with keto and is a perfect accompaniment to a low carbohydrate meal. enjoy!
How to Make Roasted Spaghetti Pumpkin with Mizithra Cheese and Brown Butter:
(This is just a summary of the steps shown in the photo. Scroll down to see the full recipe.)
- Carefully cut off the ends of the spaghetti gourd and halve it.
- Scrape out the seeds, sprinkle with olive oil, season with salt and freshly ground black pepper, and roast the pumpkin for about 60 minutes or until it disintegrates easily.
- When it's done, shred it into threads and leave it as a serving vessel in the pumpkin skin.
- Do browned butter and pour over the crushed pumpkin.
- Top with a generous amount of Mizithra and serve.
A spaghetti squash is enough for four side dishes, and you want to eat it as a side dish, unless you really have a pinch. enjoy!
Other meatless ideas with spaghetti squash:
Twice baked spaghetti squash with pesto and parmesan ~ Kalyn's kitchen
Spinach and artichoke spaghetti squash ~ Try and tell
Greek Salad Spaghetti Pumpkin Bowl ~ Kalyn's kitchen
Confetti spaghetti pumpkin with peppers, zucchini, lemon and capers ~ The perfect pantry
Mediterranean spaghetti squash sauteed with vegetables and feta cheese ~ Kalyn's kitchen
Fried spaghetti squash with Mizithra cheese and tanned butter
Roasted spaghetti squash with Mizithra cheese and brown butter is a version of the famous spaghetti with Mizithra cheese and brown butter in the Old Spaghetti Factory.
- 1 large spaghetti squash (at least 3 pounds)
- 2 teaspoons of olive oil to brush the pumpkin surface
- Salt and freshly ground black pepper to taste
- 1/3 cup browned butter (just over half a butter bar)
- 1/2 cup grated Mizithra cheese
- (We tried to keep it relatively nutrition-friendly, use more butter and Mizithra, if you prefer.)
- Preheat the oven to 200 ° C.
- Spray a baking tray with oil or anti-stick spray.
- Prick up the spaghetti squash with a fork and a microwave for about 5 minutes to soften it so you can cut through the skin more easily. (You can skip this step if you do not have a microwave, which makes it easier to cut the pumpkin.)
- Cut each piece of pumpkin until it stops and remove the stalk.
- Cut the pumpkin lengthwise into two equal pieces and scrape out the seeds.
- Place the pumpkin on the baking sheet and coat the surface with olive oil.
- Season with salt and freshly ground black pepper.
- Fry the pumpkin for about 50-60 minutes or until the pieces are easily torn apart with a fork to make "spaghetti".
- Larger pumpkin pieces can take a little over an hour.
- When the pumpkin is ready, remove it from the oven and mince the pumpkin threads with a fork, storing them in the serving bowl made from the pumpkin skin.
- Cut the butter into pieces and place in a small pan.
- Heat over medium heat until the butter has melted.
- Then cook the butter and wipe it constantly until it begins to foam and turns slightly brown.
- The butter should have some brown spots on the bottom of the pan and smell a bit nutty when it's done.
- You can make an effort to remove the foam if you want, although this is not required.
- Here you can learn more about Brown the butter if you have not done so yet
- Drizzle the browned butter over the pumpkin and cover with the desired amount of grated meat Mizithra cheese
- Serve hot, if desired with a little more cheese on the table.
This recipe was created by Kalyn and Jake with inspiration from The Old Spaghetti Factory
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
If you follow the legal requirements for the South Beach diet, this roasted spaghetti squash with Mizithra cheese and brown butter is likely an occasional treat for the third phase due to the saturated fatty acids in butter and cheese. If you are more relaxed about fat or if you choose a different type of low carbohydrate diet without fat, this is an excellent choice for low carbohydrate diets.
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