Cacio e Pepe seems to be the internets favorite pasta dish. It feels like every time I log into social media there are 20 new videos of it being made and I completely understand why! This incredibly simple dish is quick to make, using only 4 ingredients, and tastes amazing. Talk about the definition of a lazy girl dish!
After scrolling past mouthwatering interpretations of this pasta day after day, I decided that I needed to try my hand at it. I substituted spaghetti squash for the traditional noodles and cut out a lot of the cheese to give it a healthier edge. These elevated buttered noodles are everything you could want in a variation of a traditional Italian pasta! Roasting the squash gives it a slightly sweet flavor that enhances the taste of the cheese and pepper. Give it a dash of seasoned salt and even the simplest dish, such as this one, can have a tremendous depth of flavor!
Cacio e Pepe paggetti Squash
(This recipe makes enough for 2 servings)
- 1/2 of a Spaghetti Squash
- 1 tablespoon of Olive Oil, plus more for coating the squash before roasting
- 2/3 of a cup of freshly grated Parmesan Cheese (You may need a little more based on your cheese preferences)
- 1 tablespoon of Butter
- Salt and Pepper to taste
- Seasoned salt if you deviate from tradition like I do 😉
- Preheat the oven to 400 degrees. Cut the spaghetti squash lengthwise and scoop out the seeds.
- Line a rimmed baking sheet with parchment paper. Coat the inside of the squash with olive oil, salt and pepper. Lay facedown on the baking sheet and roast for 40 minutes to 1 hour until tender. (Lightly poke the shell of the squash, if it gives slightly it is fully cooked.)
- Once removed from the oven use an oven mitt to flip the squash over, allow it to cool slightly and use a fork to separate the strands of squash. Place in a bowl. (You wont need the entire squash for this recipe, set aside half and reserve for another dish.)
- In a nonstick pan, heat butter and olive oil over medium heat until just melted. Turn off heat and allow to cool slightly. Add the cheese and stir, as it begins to melt add the squash continuing to stir constantly. Turn the heat on low for 30 seconds at a time to aid in melting.
- Once the cheese has fully melted into the squash, season with salt and pepper.
- Serve immediately!