Name: Spaghetti Squash Cacio e Pepe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 Spaghetti Squash, halved and seeds removed (Cooking time may vary somewhat with size); 1 - 2 tbsp. Olive OIl; Salt and Pepper, to taste; ¼ cup Butter, unsalted and melted (4 tbsp.; can melt in microwave); Fresh Ground Black Pepper, to taste (We recommend fairly heavy pepper); ½ cup Parmigiano-Reggiano, freshly grated (Can adjust to taste)

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Calling all Italian food lovers! Also, shout out to our gluten free friends along with our vegetarian friends who still allow some cheese into their diets. Everyone is welcome to this delicious, guilt-free version of traditional Italian Cacio e Pepe – except we swapped the pasta for a spaghetti squash and, of course, we called it Spaghetti Squash Cacio e Pepe. We have quite a few simple recipes on this site but this one ranks up there as one of the easiest to prepare.

Is it traditional Italian? Not really, as spaghetti squash isn’t part of traditional Italian cuisine.

Should you care? Nope. Enjoy this Italian treatment of a very underrated vegetable, save the carbs, and be on your merry way 😀

Do you want to learn how easy this is to make? Of course you do, that’s why you’re here!

Preparation: Spaghetti Squash Cacio e Pepe

The first thing you’ll want to do is preheat the oven to 425 degrees F. While the oven is warming CAREFULLY cut the squash lengthwise down the center (see notes below in recipe card). Scoop out the seeds and discard or save for later to roast separately if you’re feeling adventurous.

Brush the squash with oil and season generously with salt and pepper.

Roasted Spaghetti squash seasoned with salt and pepper

Place the squash face down and cook for 30 – 40 minutes (see note 2). Flip the squash and let it rest for several minutes until its able to be handled safely (will be hot!). At this point you’ve made Roasted Spaghetti Squash which can be the base of nearly endless preparations, whether with Italian style treatment or some other completely different cuisine.

Roasted Spaghetti Squash Cooked for Spaghetti Squash Cacio e Pepe

Using a fork, scrape from the sides inward shredding and fluffing the squash. Add the melted butter and about ⅔ of the cheese and pepper you intend to use. Serve in bowls (pictured at top of page) or serve directly in the skin of the squash (pictured below). Top the dish with the remaining cheese and pepper. So good and so easy, we knew you’d love it. Now, instead of avoiding those oblong yellowish vegetables that used to be intimidating we think you’ll seek them out 😉

Spaghetti Squash Cacio e Pepe in the Shell

Equipment: Spaghetti Squash Cacio e Pepe

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A good chef knife, a sheet pan, some parchment paper, and a cheese grater should be all you need to make this very simple recipe. If you’re in the market for any of those items, here are some recommendations from your friends at Flavor Bible (affiliate links):

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