Spaghetti Squash Cacio e Pepi

Name: Spaghetti Squash Cacio e Pepi
Yield: Serves 2–4
Ingredients: ¼-½ cup (60–120 ml) aquafaba, the reserved liquid from a can of chickpeas (a.k.a. garbanzo beans) or a cornstarch slurry made by mixing 4 tbsps. (60 ml) cold water with 2 tbsps. (20 g) cornstarch; ¼-½ cup (60–120 ml) aquafaba, the reserved liquid from a can of chickpeas (a.k.a. garbanzo beans) or a cornstarch slurry made by mixing 4 tbsps. (60 ml) cold water with 2 tbsps. (20 g) cornstarch; ½ cup (50 g) Parmesan cheese, grated; ¼-½ cup (60–120 ml) aquafaba, the reserved liquid from a can of chickpeas (a.k.a. garbanzo beans) or a cornstarch slurry made by mixing 4 tbsps. (60 ml) cold water with 2 tbsps. (20 g) cornstarch; ¼-½ cup (60–120 ml) aquafaba, the reserved liquid from a can of chickpeas (a.k.a. garbanzo beans) or a cornstarch slurry made by mixing 4 tbsps. (60 ml) cold water with 2 tbsps. (20 g) cornstarch; 6 cups (1,420 ml) cooked spaghetti squash; ¼-½ cup (60–120 ml) aquafaba, the reserved liquid from a can of chickpeas (a.k.a. garbanzo beans) or a cornstarch slurry made by mixing 4 tbsps. (60 ml) cold water with 2 tbsps. (20 g) cornstarch; ¼-½ cup (60–120 ml) aquafaba, the reserved liquid from a can of chickpeas (a.k.a. garbanzo beans) or a cornstarch slurry made by mixing 4 tbsps. (60 ml) cold water with 2 tbsps. (20 g) cornstarch; ½ tsp. (1 g) black pepper

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Love the Food that Loves You Back

By Illana Muhlstein

Published 2024

About

Ingredients

6 cups (1,420 ml) cooked spaghetti squash
¼-½ cup (60–120

Pasta
Vegetarian
Gluten-free

Method

Directions

Toast black pepper in a large saucepan over low to medium heat for 1 to 2 minutes, or until fragrant.
Add parmesan cheese and aquafaba or cornstarch slurry to the large saucepan and stir vigorously until well combined.
Once evenly mixed into a thick sauce, add in your spaghetti squash.
Stir continuously until it’s evenly