Cacio e Pepe Spaghetti Squash

Cacio e Pepe Spaghetti Squash – The classic Italian favorite goes low-carb! Roasted spaghetti squash tossed in Romano cheese and fresh black pepper, this recipe gives you the comforting flavors without all the heaviness!

Cacio e Pepe is one of those very simple recipes that hits you right in the comfort feels. Pasta tossed in a delicious and silky sauce with Romano cheese (‘cacio’) and fresh black pepper (‘pepe’)- it’s so delicious. I made a lower-carb version of this classic dish by using my favorite pasta substitute, spaghetti squash! This was so easy to whip up to make for meal prepping or a simple weeknight dinner. You could also add chicken to it to make it more substantial for a meal if desired.

To make Cacio e Pepe Spaghetti Squash, you will need:

• a spaghetti squash – plan on a half per person, perhaps even one per person if you are really hungry!
• olive oil
• salt
• fresh black pepper – freshly ground pepper is the key here. It makes all the difference!
• butter
• pecorino romano cheese – freshly grate it if you can, it melts so much better and is worth the extra bit of effort.
• (optional) mozzarella cheese – I melted a bit of cheese on top for a bit more decadence, but this is totally optional!

Recipe Tips and Suggestions:

• This recipe comes together really quickly, but keep in mind the time it takes for the spaghetti squash to roast (about 25 minutes). If you know you are pressed for time, you can roast the squash in advance if needed.
• Freshly ground pepper is really key for good Cacio e Pepe and I recommend not skimping on that step here. I add about 1 teaspoon, but you can adjust this depending on whether you prefer less or more peppery taste,
• The same goes for the pecorino romano cheese, if you can get a block and freshly grate it, it makes a big difference and melts better.
• If you want to make this a more hearty meal, you can add some chicken or shrimp. For a hungrier crowd, you might estimate 1 squash per person.
• Although its not typical for cacio e pepe, I also grated a bit of mozzarella cheese on top and broiled in the oven at the very end for some added richness.

Looking for more Spaghetti Squash Recipes? Try these!

Lasagna-Stuffed Spaghetti Squash

Spaghetti Squash Parmesan

Lemon Ricotta Spaghetti Squash

Print

Yield: 2 servings

Cacio e Pepe Spaghetti Squash

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 20 minutes

Cacio e Pepe Spaghetti Squash - Turn the classic comfort dish lower-carb with tender spaghetti squash tossed in a butter, romano cheese, and freshly ground black pepper!

Ingredients

• 1 large spaghetti squash, sliced in half lengthwise, and seeds scooped out
• 2 tablespoons extra virgin olive oil
• salt
• 3 tablespoons butter
• 2 ounces pecorino romano cheese, freshly grated
• 1 teaspoon fresh ground black pepper (or to taste)
• 2/3 cup mozzarella cheese, grated (optional)

Instructions

1. Preheat oven to 425 degrees F. Line a basking sheet with parchment paper. Brush the olive oil over the inside and outside of each half of the squash and sprinkle with salt. Bake the squash for about 25 minutes or until each half is fork tender.
2. Scrape the squash out of each half and set aside.
3. In a saute pan, melt the butter over medium high heat. Add the romano cheese and black pepper. Stir until combined. Add the spaghetti squash and toss in the butter sauce. Season with salt to taste.
4. If desired, add the squash back into each shell half or a baking dish. Sprinkle mozzarella on top and broil until cheese is just melted.
5. Garnish with additional grated romano cheese and serve.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 626Total Fat: 48gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 105mgSodium: 1156mgCarbohydrates: 33gFiber: 7gSugar: 13gProtein: 21g

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