Upgraded Roasted Spaghetti Squash

Many of you have had the infamous spaghetti with browned butter and Mizithra you get at Spaghetti Factory but here we've made it a bit healthier by using seasonal spaghetti squash in place of pasta.

Then here I used parmesan since it's more easily accessible but try it with Mizithra sometime too, if you can find it.

Either way I have the feeling you are going to be absolutely smitten with this one! So much flavor from so few ingredients. The secret is in the browning.

Roasted spaghetti squash plus browned butter creates the most delicious flavor upgrade! Who knew a vegetable could taste so good?

Pair it with roasted chicken (or slow cooker chicken) for a complete, cozy fall meal.

Cheesy Spaghetti Squash Recipe

A recipe for when those cheesy dinner cravings strike! It's the perfect way to use us spaghetti squash and it's a recipe that will even get the kids to try it.

There are a few steps to the recipe but the end result is worth every bit of effort!

The hardest part is cutting the squash - but with a very sharp chef's knife and trimmed off ends f(or a more stability) it's can be done. Or I've listed the microwave tip for softening the skin to make cutting easier.

This is the perfect recipe to make for a fall meal. And you can pair it with a roasted chicken (or slow cooker chicken) or a simple cozy soup to complete it.

Shortcut Tip:

If you'd like to simplify the recipe you can even skip the second roasting and just serve the cheesy, saucy spaghetti squash straight from the pan. If going this route:

1. Scoop out and use up all of the spaghetti squash strings (no need to leave any intact to help the skins hold a shape).
2. Melt the 3/4 cup of mozzarella cheese into the sauce along with the parmesan then just omit the other 1/2 cup mozzarella.