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.
Servings: 4 servings
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
** Nutritional information is an estimate and may vary.
- 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.
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