Saturday, September 24, 2016

Spaghetti Squash with Browned Butter and Mizithra Cheese

First - I am so sad that squash is not a photogenic beauty.  There was a Kerry VS Squash battle in the kitchen and this squash would just not be any more "noodley" or appetizing that this.

I am going to ask you to trust me on this one, it tastes so much better than it looks.

Years and years ago, when we lived separately and both lived by and Old Spaghetti Factory, Joseph and I would both go there and get the exact same thing - Spaghetti with Burnt Butter. Which is just noodles with browned butter and mizithra cheese.  

Our local grocery store carries mizithra cheese and it is really reasonably priced and so for date nights when we stay in, we make this for each other. It tastes so much fancier than the fact that it is just noodles, butter and cheese. 

So when we got our first spaghetti squash of the season, I asked him if he was brave enough to swap out the pasta for squash and see what it was like.  He was totally game, because he has truly deep desire to eat healthy, unlike me, I am just trying to make myself feel less terrible about eating such yummy butter and cheese.

So you should either make this because 1. You really love squash and are looking for another amazing way to make it or 2. You really love butter and cheese and think you should add something to make it really actually Good for you.  Either way, you should make this. It's good.


1 Spaghetti Squash, cooked and scooped out into Noodles

1 cup butter
1 cup Mizithra cheese


Cook your Spaghetti Squash your favorite way..  Mine:
Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.

Browned Butter Procedure: Cut butter into tablespoon-sized pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.

Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.

Divide your squash into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.