Cacio Pepe Squash Spaghetti
An easy recipe, our Cacio Pepe Squash Spaghetti is a twist on the traditional Italian cacio pepe recipe and is perfect for Meatless Monday or a vegetable side dish! Roasted spaghetti squash becomes your pasta!
Servings: 4
Calories: 180kcal
Ingredients
- 1 spaghetti squash , about 2 pounds
- 3 Tbs. butter , melted and divided
- 1/4 cup grated Parmesan cheese
- 1 tsp. freshly ground tricolor peppercorns OR 1/2 tsp. ground pepper
- Parmesan shavings , optional garnish
Instructions
- Preheat oven to 400F.
- Cut squash in half lengthwise and remove seeds.
- Brush cut sides of squash with 1 Tbs. melted butter. Sprinkle with kosher salt and ground pepper, if desired.
- Roast, cut sides down, on baking sheet for 45 minutes or until squash is tender.
- Let cool 15 minutes then, using a fork, scrape the cut sides so that spaghetti-like stands form.
- Toss strands with remaining 2 Tbs. melted butter, Parmesan cheese and peppercorns.
- Garnish with Parmesan shavings, if desired.
Notes
Makes 4 cups/ 4 servings
Swirls of Flavor Recipe Tip
Don’t throw away those spaghetti squash seeds! For a delicious snack, spaghetti squash seeds can be roasted just like pumpkin seeds!
To roast spaghetti squash seeds simply:
- Preheat your oven to 300F
- Wash and dry the seeds
- Toss them in about a tablespoon of oil until evenly coated
- Sprinkle with kosher salt
- Arrange the seeds in a single layer on a baking sheet
- Roast the seeds in the oven for 15-20 minutes
- Feel free to use black peppercorns in place of the tricolor peppercorns
- You can use olive oil instead of the butter
Nutrition
Calories: 180kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 212mg | Potassium: 277mg | Fiber: 4g | Sugar: 7g | Vitamin A: 606IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 1mg