Lynn Gold (figmo) wrote,
Lynn Gold

Food win OTW: Spaghetti Squash recipe

Spaghetti Squash with Browned Butter and Myzithra Cheese

  • One spaghetti squash
  • 1/2 stick butter (4 T)
  • Around 4 oz Myzithra cheese
  • Nutmeg
  • White pepper
To prepare:
  1. Cut spaghetti squash in half crosswise. Scoop out seeds (you can roast them later). Place cut-side down on a microwave-save dish and "nuke" on high for 14 minutes.
  2. While squash is cooking, put the 1/2 stick of butter in a large saucepan on high. Melt until brown, then remove from heat and allow to cool a bit.
  3. While squash is cooking and butter is browning, finely grate the Myzithra cheese.
  4. When the squash has finished micro-steaming, use a fork to lift the strands out into a bowl.
  5. Transfer the strands all at once into the saucepan with the cooled, browned butter. Toss to coat.
  6. Add the grated Myzithra cheese and toss to evenly coat/distribute. Note that the cheese is not supposed to melt.
  7. Add a few shakes of nutmeg and white pepper to taste.
This recipe brings out the natural sweetness of the spaghetti squash. Warren liked this so much he was putting it onto two plates at once.

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