Spaghetti Squash Cacio e Pepe is a lightened up version of classic Italian Cacio e Pepe. Instead of being made with pasta, the use of spaghetti squash keeps this equally as cheesy and peppery dish low in calories and carbohydrates, as well as, gluten free.
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Cacio e pepe translates to “cheese and pepper” in Italian and is a popular, yet simple, pasta dish. It originated in Rome, Italy.
Authentic cacio e pepe is made with tonnarelli or bucatini pasta. Pasta water is added back to the pasta after draining it along with Pecorino Romano cheese and freshly cracked black pepper. It does not usually include butter or cream.
Because this Spaghetti Squash Cacio e Pepe is not pasta, melted butter is used to help make the cheese a bit creamier, but overall, the flavor is still very similar.
Looking for more spaghetti squash dishes? Try this Tuscan Chicken and Spaghetti Squash or one of the other recipes linked at the bottom of this post .
Why This Recipe Works
It’s an easy recipe to make and requires only 6 ingredients. You only need spaghetti squash, olive oil, butter, salt, pepper, and Pecorino Romano or Parmesan cheese.
It can be made quickly for a delicious family dinner on busy weeknights. If you’re in a hurry, you can microwave the squash, rather than roasting it, to save time. Instructions on how to do both methods are below.
This recipe is suitable to a wide range of different dietary needs. It’s lower in calories than the traditional recipe, low in carbs, keto friendly and gluten free.
How To Make Spaghetti Squash Cacio e Pepe
Ingredients
- You can use either Pecorino Romano (traditional) or Parmesan cheese. Pecorino Romano might be harder to find.
- Make sure the cheese that you will be stirring into the spaghetti squash is finely grated so that is melts evenly.
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Preheat your oven to 425°F.
Create!
Carefully cut the squash in half, remove the seeds and pulp and place on a baking sheet. I always cut mine lengthwise, but you can cut it the opposite way, if you prefer. You will have shorter strands if you cut it lengthwise, as pictured above.
Brush with olive oil and season with salt and pepper. In traditional cacio e pepe, the pasta water would be well salted. In this recipe, we are adding salt to the squash instead.
Roast squash for 30-40 minutes or until tender and starting to caramelize.
Chef’s Tip: you can make the squash in the microwave instead, if preferred. Pierce the squash with a knife into the center several times. Microwave on a plate for 8-12 minutes, depending on the size of your squash. Let cool some, then cut in half to remove strands.
Allow the squash to cool to the point that you can handle it, then use a fork to scrape the strands out of the skin. Place in a serving bowl.
Melt the butter in the microwave or in a small sauce pan over low heat.
Pour the melted butter over the squash and toss well. Stir in 1/2 to 3/4 of the cheese, reserving the extra for topping.
Present!
Serve spaghetti squash topped with more cheese and freshly cracked black pepper, to taste.
Tips and Techniques
- To make spaghetti squash in the microwave, pierce the squash with a knife into the center several times. Microwave on a plate for 8-12 minutes, depending on the size of your squash. Let cool some, then cut in half to remove strands.
- Use freshly grated cheese for the best results. Pre-shredded, bagged cheese often contain added starches which tend to give the cheese a grittier texture when melted.
- Store leftovers in an airtight container in the refrigerator. Use within 5-7 days for best results.
FAQ’s
What Does Cacio e Pepe Mean?
Cacio e pepe means cheese and pepper in Italian.
What Is The Difference Between Pecorino Romano and Parmesan Cheese?
Pecorino Romano is made from sheep milk and has a salty, tangy flavor. Parmesan cheese is made from cows milk and is salty and nuttier in flavor.
Is Spaghetti Squash Keto?
Spaghetti squash has approximately 5.5 grams of net carbs per 1 cup serving. It is a low calorie, keto-friendly food. Pair it with foods higher in protein and/or fats for a complete meal.
More Spaghetti Squash Recipes
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Spaghetti Squash Cacio e Pepe
Ingredients
- 1 medium spaghetti squash (about 4 cups)
- 1 tablespoon extra virgin olive oil
- salt and pepper (to taste)
- 2 tablespoons unsalted butter (melted)
- 1 cup pecorino romano cheese (or Parmesan, divided)
Instructions
- Preheat your oven to 425°F. (See notes if you prefer to microwave the squash.)
- Carefully cut the squash in half and scrap out seeds and pulp. Place on a baking sheet.
- Brush with olive oil and season with salt and pepper.
- Roast squash for 30-40 minutes or until tender and starting to caramelize.
- Allow the squash to cool to the point that you can handle it, then use a fork to scrape the strands out of the skin. Place in a serving bowl.
- Melt the butter in the microwave or in a small sauce pan over low heat.
- Pour the melted butter over the squash and toss well. Stir in 1/2 to 3/4 of the cheese, reserving the extra for topping.
- Serve spaghetti squash topped with more cheese and freshly cracked black pepper, to taste.
Notes
Tips and Techniques
- To make spaghetti squash in the microwave, pierce the squash with a knife into the center several times. Microwave on a plate for 8-12 minutes, depending on the size of your squash. Let cool some, then cut in half to remove strands.
- Use freshly grated cheese for the best results. Pre-shredded, bagged cheese often contain added starches which tend to give the cheese a grittier texture when melted.
- Store leftovers in an airtight container in the refrigerator. Use within 5-7 days for best results.
