Spaghetti Squash Cacio e Pepe

Prep: 10

Cook: 55

Total Time: 1 5

Yield: 4 servings

Course: Entree

Cuisine: Italian

Calories: 317kcal

Author: Jessica Gavin

This spaghetti squash Cacio e Pepe recipe combines tender noodles in a peppery cheese sauce with bursts of freshly cracked black pepper for divine, simple flavor in every forkful.

Ingredients

▢ 1 (1.2 L) medium spaghetti squash, about 2 ½ pounds
▢ (5 g) kosher salt
▢ ½ teaspoon (227 g) freshly ground black pepper, more for seasoning
▢ 1 ½ tablespoons (2 g) extra-virgin olive oil
▢ ½ cup (58 g) 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.

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

Recipe Video