Happy 2015!!! I hope that you all had a wonderful holiday season filled with family and love. I know we did, and we have a lot to be thankful for and a lot to look forward to in the new year.
If I were a betting girl, I would bet that most of you have made some health related goals for the new year. Some might be to eat more vegetables (that is always a goal of mine), some might be to lose weight, and some might be live a healthier and more active lifestyle (or something related). These are all really good goals, and I have just the recipe to help you meet those goals.
One of my favorite restaurants is The Old Spaghetti Factory – I simply love it…and I rarely go there (like it has been years since I have been there). Why? Well, the one and only dish that I order from there is spaghetti noodles smothered in brown butter and Mizithra cheese. Seriously, it is like heaven on a plate…but as you can guess, it is far from good from me. I looked up the nutritional information on it one time (big mistake) and is was well over 1,000 calories for one entree, and that isn’t counting the salad dressing, bread, and ice cream I eat while I am there as well. Now, I am not one to count calories, but I am acutely aware that 1,000 for one meal is a really bad idea if I want to maintain a healthy weight (of course I could indulge every once in awhile if I wanted to – I just haven’t in a long time).
Anyways, I was at the grocery store the other day, and spotted some Mizithra cheese. I grabbed it, determined to make something delicious and healthy with it. When I got home, I saw the beautiful spaghetti squash I had sitting on my counter (straight from my in-laws garden), and immediately knew what I was going to do with the cheese I had just bought. I was going to recreate one of my all time favorite dishes….and that folks, is how we got this Mizithra and Browned Butter Spaghetti Squash.
Full disclosure with this recipe – it is insanely delicious and makes eating vegetables enjoyable…but don’t go into expecting it to taste like pasta. I love spaghetti squash, but I have never been able to buy into it as a substitute for traditional pasta. I have even seen claims where you won’t even be able to taste the difference – NOT true. Anyways, my point being; think of this as a super tasty vegetable dish instead of a pasta dish, and you will not be disappointed (I am having memories of the first time I ate spaghetti squash, and was genuinely expecting it to taste like traditional spaghetti – – I was disappointed :).
- I have instruction on how to roast a spaghetti squash in my Spaghetti Squash Au Gratin post, if you need a little reminder (it is not hard).
- Browning Butter is a little bit tricky, here is a great tutorial
- 1 spaghetti squash, cooked (see link for instructions above)
- 2 Tbsp butter, browned (see link for browned butter tutorial above)
- 6 Tbsp shredded Mizithra cheese
- Toss the spaghetti squash with the browned butter and cheese
- Salt and pepper to taste (I used salted butter and the cheese has salt in it, so minimal salt is needed)
- Nutritional Information (for 8 side servings)
- Calories: 60 Fat: 3 grams Carbs: 7 grams Protein: 1.5 grams