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.
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
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.
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