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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.