Cacio et Pepe Spaghetti Squash
Yield 4 servings
Cacio et Pepe spaghetti squash is a vegetable-based take on a typical Roman pasta preparation. Made with generous amounts of grated Pecorino Romano and fresh ground pepper, it makes spaghetti squash feel like a decadent side. Use a good quality extra virgin olive oil and Pecorino Romano cheese for the best results.
- 1 medium spaghetti squash, about 3 pounds
- 2 tablespoons extra-virgin olive oil
- 1 cup shredded Pecorino Romano, plus more for serving
- Fresh ground pepper
- Kosher salt to taste
- Preheat oven to 350 degrees.
- Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, in a baking dish filled with a 1/4 cup water. Bake at 350 degrees for 45 minutes or until tender; it may take up to an hour for larger spaghetti squash.
- Cool squash at room temperature for 5 minutes or until cool enough to handle. Scrape inside of squash with a fork to break up spaghetti-like strands.
- Transfer cooked spaghetti squash to a bowl and discard the skins. Drizzle in olive oil and grated Pecorino Romano and several generous grindings of fresh cracked pepper. Toss well to combine.
- Serve warm with extra Pecorino and pepper on the side.