Spaghetti Squash Cacio e Pepe
Cheesy and delicious! Spaghetti squash with lots of parmesan cheese, fresh grated black pepper and garlicky kale for extra nutrition.
I fell hard for cacio e pepe in Rome last Fall. I’m fairly certain in our five days there I ate it at least once a day. It’s much lighter than Alfredo, simpler than mac and cheese and more elegant than plain buttered noodles.
If it works for noodles, then it works for spaghetti squash. It’s a lower-carb version of one of my favorite dishes.
Why I love this recipe
Cacio e pepe is my sick food. As a child, this is what my mom would make me whenever I was feeling under the weather: a bowl of buttered noodles covered in a dusting of grated parmesan and a little pepper. The ultimate comfort food and simple enough to remedy just about any illness.
The same generous bowl of parmesan noodles is what I now make for my kids whenever they are sick, and even when they aren’t sick! This squash recipe has the same flavor, but made with spaghetti squash instead of noodles.
What’s not to love about this dish? It’s essentially three ingredients that come together to create a simplified version of mac and cheese. But don’t let the simplicity fool you. There are a few tips and tricks to creating the perfect mound of cacio e pepe.
Ingredients
- Spaghetti Squash: I use one large or two smaller spaghetti squash for this recipe. To make it easier to slice, I microwave my squash for a few minutes before halving.
- Parmesan Cheese: Freshly grated parmesan cheese is best for this cacio e pepe recipe, as it will melt into the squash more easily than pre-grated parmesan.
- Kale: I know the kale is odd but since I am already using spaghetti squash, what’s one more vegetable? The texture works great with the squash strands and the cheesy pepper sauce.
Substitutions
If I want to serve this as a main meal, then I add in 2 cups of cooked linguine or spaghetti to the skillet as the squash is cooking while doubling the butter and the cheese.
How to Make
Step 1: Prep the Squash
I like to place my squash in the microwave for a minute or two before slicing. This allows the skin to soften just enough to be easier to cut through.
Halve it and remove the seeds.
Step 2: Rub with Olive Oil
Season the squash with oil oil, salt and pepper. I use my hands to rub the oil and the seasonings all over the halved squash.
Place the squash on a baking sheet and place in the oven.
Step 3: Fork the Squash
When the squash is tender, remove it from the oven and, using a fork, remove the strands. I scrape my fork over the squash until all of the strands are removed.
Step 4: Make the Sauce
Heat the butter in a large skillet over medium heat and add the garlic. Cook until just fragrant, then add in the kale and a pinch of salt and pepper. Add the spaghetti squash strands and toss to combine.
Remove from heat and add the parmesan cheese, stirring it to melt into the squash. I start with 1/4 cup of freshly grated parmesan at a time, along with a little vegetable broth, to toss everything together. Keep tossing and adding a bit of cheese until you get the consistency you want. Serve hot!
Expert Tips
Ensure that the squash is fully cooked before adding it to the skillet. This step is just to warm the squash with the cheese, not to cook it further.
I highly recommend using freshly grated parmesan cheese over pregrated cheese as the fresh cheese will almost melt into the squash as it’s cooked together.
What to Serve With
This spaghetti squash cacio e pepe is great as a side dish, along with other fall produce recipes like my roasted cauliflower steaks, winter wheat berry salad, or Christmas green beans.
I served this at a recent dinner party as a starter alongside my penne alla vodka and easy kale caesar salad.
More Cheesy Recipes
- Spaghetti Squash Lasagna
- Pasta Bake with No Cook Noodles
- Brothy Gigante Beans
- Soupe a Pistou
- Eggplant Lasagna
If you try this spaghetti squash cacio e pepe recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Spaghetti Squash Cacio e Pepe
Equipment
Ingredients
- 1 large or 2 medium spaghetti squash halved and seeds removed
- Olive oil, for drizzling
- 4 tablespoons butter, divided
- 3 cloves garlic, thinly sliced
- 4 cups thinly sliced kale
- 1/2-3/4 teaspoon freshly grated black pepper
- 1/4 cup vegetable broth
- 3/4 cup grated, or freshly grated parmesan cheese
Instructions
- Preheat the oven to 400 degrees F. Drizzle olive oil over the cut sides of the spaghetti squash and sprinkle with a pinch of salt and pepper. Place cut side up on a baking sheet and roast for 35-45 minutes until squash is just tender enough to scrape into strands.
- While the squash is cooking, heat 2 tablespoons butter in a saute pan over medium heat. Add the garlic and cook 1-2 minutes, stirring continuously, until garlic is just soft taking care not to burn. Add the kale and cook until tender. Scrape the spaghetti squash into strands and toss with the kale.
- Add the vegetable broth along with the remaining 2 tablespoons butter and 1/4 cup grated parmesan cheese and black pepper. Toss continuously until cheese is melted. Add more cheese, in 1/4 cup increments, tossing the entire time. Season to taste, adding more black pepper and salt as needed and serve very hot.