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Spaghetti Squash Cacio e Pepe Plated

Spaghetti Squash Cacio e Pepe

Traditional "Cheese and Pepper" is simple, tasty, and allows you to enjoy without the pasta!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Lunch, Main Course, Side Dish, Supper
Cuisine: Italian
Calories: 260
Ingredients Equipment Method Notes

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

Equipment

  • Sheet Pan

Method
 

  1. Preheat oven to 425℉. Halve the squash and scoop out the seeds with a spoon (see note 1).
    Roasted Spaghetti Squash Seeds Removed
  2. Brush the squash with oil and season with salt and pepper to taste.
    Roasted Spaghetti squash seasoned with salt and pepper
  3. 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!)
    Roasted Spaghetti Squash Cooked
  4. 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.
    Spaghetti Squash Cacio e Pepe Plated

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.