Cacio et Pepe Spaghetti Squash
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.
Course: Dinner
Cuisine: Italian
Servings: 4 servings
Author: Marcia W. Smart
- 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.