Cacio e Pepe Spaghetti Squash

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Preparation info

  • Difficulty

    Easy

  • Serves

    4-6

Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

Cacio e pepe (which translates to “cheese and pepper” in Italian) is a very simple pasta dish that I have adapted to a vegetable side. Be sure to use plenty of freshly ground black pepper and a good-quality block of Parmesan cheese.

Method

Cut a med (approx 2-lb/910-g) spaghetti squash in half lengthwise & remove all the seeds & strings. Place on a baking sheet cut-side up & sprinkle with olive oil & salt.

Bake at 375°F (190°C) for 1 hour

You’ll know it’s done when you scrape a fork on the flesh & it separates easily into spaghetti-like “noodles.” If not, cook for 10 more min. When ready, using a towel to hold the hot squash, scrape all the “noodles” into a mixing bowl.

WHILE HOT, MIX IN:

  1. 1 c (50 g) finely grated Parmesan
  2. 2 T olive oil
  3. 1 T butter
  4. lots of black pepper
  5. salt

Enjoy hot