This spaghetti squash cacio e pepe is a lighter, low-carb twist on the classic Italian dish. Enjoy the same cheesy, peppery flavors in a quick and satisfying recipe that’s sure to please any pasta lover!
Recipe Science
- Cutting spaghetti squash in half lengthwise produces shorter strands that are easier to remove and allows the halves to serve as convenient bowls for serving.
- Roasting the squash cut side down in a 400-degree oven caramelizes at the edges, enhancing the flavor.
- Finely grating Pecorino Romano cheese ensures a smooth melt when tossed with olive oil and freshly ground black pepper.
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Why It Works
Transform the classic Italian Cacio e Pepe recipe into a low-carb delight using spaghetti squash as a nutritious alternative to traditional pasta. When roasted, spaghetti squash produces tender, pasta-like strands. This recipe comes from Gina Homolka’s Skinnytaste One and Done cookbook, offering 140 easy dinners tailored for common kitchen appliances. This version offers a gluten-free option loaded with nutrients.
The light spaghetti squash strands blend seamlessly with the rich flavors of high-quality olive oil, aged Pecorino Romano cheese, salt, and freshly cracked black pepper. This easy adaptation is quick to prepare and delivers a comforting, low-carb meal without compromising on taste. It’s perfect for anyone looking to enjoy the classic appeal of Cacio e Pepe while adding more vegetables to their meals.
Ingredients You’ll Need
- Spaghetti Squash: Select a medium-sized squash, about 2 to 2 ½ pounds. You can roast a smaller or larger squash; adjust the cooking time to tenderize the flesh.
- Seasoning: The squash is seasoned with salt and pepper before roasting. Use freshly cracked black pepper to toss with the spaghetti squash for the best aromatics and piperine flavor. I use a medium grind for little bursts of peppery flavor.
- Oil: Extra-virgin olive oil is tossed with the squash, pepper, and cheese to add richness to the dish.
- Cheese: Start with high-quality aged cheeses like Pecorino Romano, known for its robust, salty flavor that enhances pasta dishes. Grate the cheese finely using a microplane to ensure it melts smoothly, avoiding pre-grated varieties, which may contain anti-caking agents that can lead to a clumpy texture.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This cacio e pepe spaghetti squash is easy to customize! Try these delicious options:
- Olive Oil Swap: Add avocado oil, unsalted butter, margarine, or your favorite plant-based butter. You can also omit the fat completely.
- Cheese: Swap out Pecorino Romano for another high-quality dry-aged option, such as Parmigiano Reggiano or Parmesan cheese. These cheeses offer a savory and nutty flavor. Be sure to freshly grate the cheese using the finest shredder or the smallest holes on a box grater for optimal texture.
- Whole Peppercorns: Toast whole peppercorns on medium heat for a few minutes to release their oils and enhance their aroma and flavor. Once cooled, grind them in a pepper mill or use a mortar and pestle for a coarser texture.
- Other Vegetables: Instead of spaghetti squash, try spiralized vegetables like zucchini noodles, carrots, or sweet potato. Saute them in olive oil to tenderize.
How to Make Spaghetti Squash Cacio e Pepe
Step 1: Heat the Oven
To optimally roast spaghetti squash for your Cacio e Pepe, preheat your oven to 400ºF (204ºC). Prepare a large baking sheet by lining it with either foil or parchment paper. This setup facilitates even cooking and caramelization and simplifies cleanup, ensuring the squash develops a rich, flavorful texture that pairs beautifully with your dish.
Step 2: Prepare the Squash
I often cook spaghetti squash as a substitute for pasta in my meals. This vegetable is a nutrient powerhouse, boosting fiber, protein, vitamins A and C, potassium, and magnesium. It’s also low in calories, fat, and carbohydrates, making it a guilt-free food. Cut the squash in half lengthwise, then remove the seeds. Season the flesh with salt and pepper, then place the halves cut side down.
Experimentation Encouraged: To yield long strands, try cutting the squash into 1-inch-sized rings and then roasting it. Use a fork to lift and separate the strands from each ring carefully.
Step 3: Roast the Squash
To enhance the flavor, roasting the squash in a hot 400-degree oven allows the flesh to tenderize and brown on the edges, making each forkful tastier. It takes about an hour for the flesh to become tender, but it’s an easy method that doesn’t require much attention once in the oven.
Step 4: Remove the Flesh
Once the spaghetti squash is cooked, grab a fork to scrape the flesh from the skin and watch how it turns into angel-hair-sized pasta strands as it separates!
Step 5: To Serve
I love Gina’s recommendation for Pecorino Romano cheese for this recipe, as it has a pleasant nuttiness and a sharp flavor from the sheep’s milk. To finish the dish, toss the pasta in extra-virgin olive, top with a hearty coating of freshly grated cheese, then season with salt and a generous amount of ground black pepper.
Frequently Asked Questions
The key spice used in Cacio e Pepe is freshly ground black pepper. It provides a bold, aromatic flavor that complements the tangy Pecorino Romano cheese.
Instead of roasting the spaghetti squash, try steaming or microwaving the halves. The flavor will not be carmelized compared to baking.
Try toasting the freshly ground black pepper before adding to the squash. This will instantly enhance the aroma, releasing more fragrant oils and lingering spiciness for a bolder taste.
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Spaghetti Squash Cacio e Pepe
Ingredients
- 1 medium spaghetti squash, about 2 ½ pounds
- kosher salt
- ½ teaspoon freshly ground black pepper, more for seasoning
- 1 ½ tablespoons extra-virgin olive oil
- ½ cup finely grated Pecorino Romano cheese
Instructions
- Heat the Oven – Heat the oven to 400ºF (204ºC). Line a large baking sheet with foil or parchment paper.
- Prepare the Squash – Halve the spaghetti squash lengthwise and use a spoon to scrape and remove the seeds. Season the flesh with salt and pepper. Place the squash cut side down on the prepared pan.
- Roast the Squash – Roast until the flesh can be easily pierced with a fork, about 55 to 60 minutes. Remove the pan from the oven and let cool for 10 minutes.
- Remove the Flesh – Using a fork, scrape out the squash flesh into a bowl; it will separate into spaghetti-like strands.
- To Serve – Add 1 ½ tablespoons olive oil, Pecorino Romano, and ½ teaspoon black pepper. Toss well and serve immediately. Garnish with more cheese and pepper as desired.
Recipe Video
Notes
- Recipe Yield: A 2 ½ pound spaghetti squash yields about 4 cups.
- Storing: Cool and store in an airtight container for up to 4 days in the refrigerator.
- Reheating: Cover and microwave on high setting in 30 second-increments until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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