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5 from 5 votes

Spaghetti Squash Cacio e Pepe

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Dish
Cuisine: Gluten Free, Italian, Low Carb
Diet: Diabetic, Gluten Free, Low Calorie
Servings: 4 servings
Calories: 200kcal



  • 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.



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.
** Nutritional information is an estimate and may vary. 


Serving: 1serving | Calories: 200kcal | Carbohydrates: 6g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 313mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 2mg | Calcium: 282mg | Iron: 1mg