Spaghetti Squash Cacio e Pepe
Traditional "Cheese and Pepper" is simple, tasty, and allows you to enjoy without the pasta!
Equipment
- Sheet Pan
Ingredients
The Squash
- 1 Spaghetti Squash, halved and seeds removed Cooking time may vary somewhat with size
- 1 - 2 tbsp. Olive OIl
- Salt and Pepper, to taste
The Cacio e Pepe
- 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
Instructions
- Preheat oven to 425℉. Halve the squash and scoop out the seeds with a spoon (see note 1).
- Brush the squash with oil and season with salt and pepper to taste.
- 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!)
- 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 or serve directly in the skin of the squash. Top the dish with the remaining cheese and pepper.
Notes
Note 1: Be careful when cutting a larger squash with a chef knife. Hold the squash steady and keep extremities clear of your knife to avoid injury. If desired, the seeds can be saved, cleaned, and roasted separately for a tasty snack.
Note 2: Cooking time will vary by size. The skin of the squash should easily pierce with a knife or fork. When flipped, the squash should be tender with some light caramelization.