Remember our little informal poll on Facebook? This spaghetti squash with Mizithra cheese was third in the popularity contest. Does that make this the Miss Congeniality of recipes? Who knows. I think it just reminded people of The Old Spaghetti Factory. Raise your hand if you used to go to OSF with your parents/kids and eat Spaghetti with Mizithra? *me me me!* My uncle Woody used to order the one with chicken livers. Not that there’s anything wrong with chicken livers, but when I was ten I thought it was GROSS, man.
Before figuring out this recipe, I had never made a spaghetti squash before, to tell you the truth. I was trying to figure out how to cook it and found a method on Steamy Kitchen that appealed to me. All you have to do is turn on the oven, put the squash on a sheet pan, poke it a few times and put it in the oven for a while. That is my kind of cooking! (At least on a Monday night)
While you are waiting for your 400 degree squash to cool down, melt some butter and olive oil in a large-ish saute pan. Add garlic slivers and a little parsley if you like.
Once it’s cool enough to handle, you just cut the thing in half, scoop out the guts and shred up the squash. It’s definitely not rocket science. And if the squash isn’t cooked to your liking (a little underdone), just pop the halves in the microwave or back in the oven for a spell until they are nice and tender.
Toss the squash shreds into the saute pan with the butter and garlic mixture and grated Mizithra. I like more parsley too. Season with salt and pepper. Duh. Add some chili flake if you want a bit of a kick. Cook for a minute or two on low so the flavors become one with one another. Toss some more cheese on top, just because.
Don’t forget to buy some spumoni ice cream for dessert.