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!
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: cacio pepe, spaghetti squash with cheese, squash spaghetti
Servings: 4
Calories: 180kcal
- 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
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.
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
Substitutions
- Feel free to use black peppercorns in place of the tricolor peppercorns
- You can use olive oil instead of the butter
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