Spaghetti Squash Cacio e Pepe marries the nutty, slightly sweet flavors of roasted spaghetti squash with the sharp tang of Pecorino Romano cheese and the warm bite of freshly ground black pepper. It’s a dish that offers a comforting depth of flavor, yet feels light and fresh. Perfect for a cozy night in or as a sophisticated side dish, this recipe promises to delight your taste buds and add a vibrant touch to your cooking repertoire.
Ingredients
For this recipe, you’ll need:
- 1 medium spaghetti squash (about 2-3 pounds)
- 2 tablespoons extra-virgin olive oil
- Salt, to taste
- 1 teaspoon freshly ground black pepper, plus more for garnish
- 1 cup grated Pecorino Romano cheese, plus more for serving
- Optional: Fresh parsley or basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). While the oven heats, carefully slice your spaghetti squash in half lengthwise. Scoop out and discard the seeds.
- Prepare the Squash for Roasting: Brush the inside of each squash half with olive oil and sprinkle with salt. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast the Squash: Transfer the baking sheet to the oven and roast for about 40 minutes, or until the flesh of the squash is tender and can be easily shredded with a fork.
- Shred the Squash: Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Transfer these strands to a large bowl.
- Make the Cacio e Pepe Sauce: In a large skillet over medium heat, add the spaghetti squash strands, black pepper, and a splash of water or vegetable broth. Toss well to heat through. Gradually add the grated Pecorino Romano cheese, continuously tossing until the cheese has melted and coats the spaghetti squash strands in a creamy sauce. If the sauce seems too thick, add a little more water or broth to reach your desired consistency.
- Serve: Divide the Spaghetti Squash Cacio e Pepe among plates. Finish with an extra sprinkle of Pecorino Romano cheese and freshly ground black pepper. If desired, garnish with fresh parsley or basil for a burst of color and freshness.
Tips for Success
- Choosing Your Squash: Look for a spaghetti squash that feels heavy for its size. This often indicates it’s ripe and will yield more flesh.
- Roasting Is Key: Don’t rush the roasting process. Roasting the squash properly develops its natural sweetness and ensures the strands separate easily.
- Adjusting the Sauce: The moisture content in spaghetti squash can vary. Start with less liquid and add more as needed to achieve a creamy consistency without making the dish too watery.
Conclusion
Spaghetti Squash Cacio e Pepe is more than just a healthy alternative to pasta; it’s a celebration of flavor and texture that stands on its own. This dish proves that with a few simple ingredients and a bit of creativity, you can transform everyday vegetables into a luxurious, comforting meal. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is sure to impress and satisfy.