Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter

Ingredients

• 1 spaghetti squash
• 2 tsp. olive oil
• Salt and fresh ground black pepper to taste
• 1/3 cup browned butter
• 1/2 cup grated Mizithra Cheese

Directions

1. Set the oven to 400F/200C, and coat a baking sheet with oil or non-stick spray. Poke the spaghetti squash all over with a fork, then give it about 5 minutes on high in the microwave to soften the skin for easier cutting. If there is no microwave in your kitchen, you can still carry on, just be careful with the knife. Trim only the very ends from the squash pieces, including the stem. Slice the squash lengthwise into 2 equal pieces, then scoop away the seeds. Set the squash on the prepared baking sheet, slick the cut surfaces with the olive oil, and add salt and fresh-ground black pepper to your taste. Roast for about 50-60 minutes, until a fork easily pulls the flesh into spaghetti-like strands. If your squash is on the large side, it may need a little more than an hour.
2. Once the squash is ready, take it out of the oven. With a fork, loosen the flesh into strands, leaving them tucked inside the squash skins for serving.
3. Cut the butter into pieces and put them in a small frying pan. Warm it over medium heat until fully melted, then keep cooking and whisking the whole time, until the butter foams and becomes lightly browned. You will know it is there when browned specks collect on the bottom of the pan and the butter smells a bit nutty. Strain off the foam if you like, though you truly do not have to.
4. Spoon the browned butter over the squash, then add as much grated Mizithra Cheese as you want. Serve hot, with extra cheese at the table if you like.