Spaghetti Squash Cacio e Pepe
Spice up your vegetable dish by making this spaghetti squash inspired by the classic Roman dish cacio e pepe. (Recipe Credit: Marc Matsumoto of Fresh Tastes.
- 3.75 pound spaghetti squash
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 ounce Parmigiano-Reggiano (grated on a microplane)
- 0.5 ounce Pecorino Romano (grated on a microplane)
- 1/4 teaspoon salt
- 0.1 ounce black pepper (~1/2 tablespoon, freshly ground)
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or a silicone mat.
- Slice the spaghetti squash in half and then use a spoon to scoop out the seeds and pith from center of the squash.
- Split 1 tablespoon of olive oil between the two halves, pouring most of it on the cut edges and spreading it around.
- Place the squash cut-side down on the prepared baking sheet and then put the sheet pan in the oven. Bake until the squash is tender, about 1 hour.
- Place 2 tablespoons of butter in a bowl and let it come to room temperature while the squash bakes.
- When the squash is done, let it cool enough to handle, but is still hot. Use a fork to shred the squash into long strands from side to side.
- Toss the squash with the butter, Parmigiano-Reggiano, Pecorino Romano, salt and pepper until it is evenly coated. Adjust the salt and pepper to taste and serve.