Cacio e Pepe
Yield: 2 servings
Calories: 340kcal
Low carb version of Italian Cacio e Pepe recipe that is lightened up by substituting roasted spaghetti squash for pasta noodles.
Ingredients
- 1 medium spaghetti squash
- kosher salt, for seasoning
- ½ teaspoon black pepper, plus more for seasoning
- 1 ½ tablespoons extra-virgin olive oil
- ½ cup finely grated Pecorino Romano cheese
Special Equipment
Instructions
- Preheat oven to 400ºF. Line a large baking sheet with foil.
- Halve the spaghetti squash lengthwise and use a spoon to scrape out the seeds and stringy yellow strands, then discard.
- Season the flesh with a pinch of salt & pepper then place the squash cut side down on the prepared pan.
- Bake until the flesh can be easily pierced with a fork, 55 to 60 minutes. Remove the pan from the oven and let cool for 10 minutes.
- Using a fork scrape out the squash flesh into a bowl; it will separate into spaghetti-like strands.
- Add olive oil, Pecorino Romano, and ½ teaspoon black pepper. Toss well and serve immediately.
- Garnish with more cheese and pepper as desired.
Nutrition
Calories: 340kcal | Carbohydrates: 34g | Protein: 11g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 382mg | Potassium: 543mg | Fiber: 7g | Sugar: 13g | Vitamin A: 685IU | Vitamin C: 10.1mg | Calcium: 377mg | Iron: 1.7mg
Recipe Link