Cacio e Pepe, literally “cheese and pepper,” is a classic Roman pasta, which as the name implies involves tossing pasta with cheese and pepper. It can be made with any long thin pasta, but today I decided to make use of spaghetti squash to do a gluten-free version.

Spaghetti squash, in case you are not familiar with it, is a large yellow squash that has flesh that shreds into long thin strands when cooked, and looks a bit like bavette. It doesn’t exactly have the texture or taste of pasta, but when tossed with Parmesan, pecorino and butter, it makes for a delicious vegetable side, that’s fun to eat.

It does take a bit longer to prepare than the original since you have to roast the squash first, but if you already have the oven going, this makes for the perfect side to a roast pork loin or crispy-skinned roast chicken.

In the unlikely event that you do end up with some leftovers, try pressing them into a flat pan and then slice and flour the pieces before pan-frying to make some delicious cheesy spaghetti squash fritters.

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.

Ingredients

• 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)

Directions

1. Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or a silicone mat.
2. Slice the spaghetti squash in half and then use a spoon to scoop out the seeds and pith from center of the squash.
3. Split 1 tablespoon of olive oil between the two halves, pouring most of it on the cut edges and spreading it around.
4. 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.
5. Place 2 tablespoons of butter in a bowl and let it come to room temperature while the squash bakes.
6. 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.
7. 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.

Yield: 4 servings