Cacio e Pepe Spaghetti Squash
User Reviews
4.1
Cacio e Pepe Spaghetti Squash
Description
This recipe uses roasted spaghetti squash cut in half, scooped, and shredded to form strands resembling spaghetti. After roasting until tender, the squash strands are coated with olive oil and seasoned with salt and cracked black pepper, the central flavor of the classic cacio e pepe dish. A generous amount of shredded Parmesan cheese is mixed in, adding creaminess and richness to the naturally mild squash.
The squash halves are then topped with more cheese and briefly baked to melt the topping, producing a warm, cheesy crust. The final dish combines the delicate, slightly sweet flavor of roasted spaghetti squash with the sharp heat of pepper and the savory depth of Parmesan, serving as a unique, vegetable-based take on a pasta classic.
Ingredients
- 2 spaghetti squash
- olive oil
- salt
- 2 tsp black pepper plus more to taste, fresh cracked
- 2 cups Parmesan Cheese or an Italian blend, shredded
Instructions
- Preheat oven to 350F Line a baking sheet with parchment paper.
- Slice the stem ends off the squash. Cut each squash in half lengthwise and scoop out the seeds. (Keep the seeds for roasting!)
- Brush each half with olive oil and season with salt. Place cut side down on the baking sheet and bake the squash for about 45 minutes, or until tender. A paring knife should glide in without resistance.
- Flip the squash over, and let cool for a few minutes. Then shred the squash with a fork to create the spaghetti-like strands. Shred most of the squash, but leave enough along the edges to maintain its shape.
- Put the shredded squash in a bowl and drizzle with olive oil. Season with salt to taste, and add the pepper. Toss with one cup of the cheese, and then mound the squash halves with the 'spaghetti'.
- Top with remaining cheese and bake for an additional 10 minutes, or until the cheese has melted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 1539mg | 64% |
| Potassium | 627mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 10mg | 11% |
| Calcium | 558mg | 56% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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