Italian for cheese and pepper, this cacio e pepe spaghetti squash recipe is a tasty side dish or a great lunch. With only 6.6 net carbs per serving it has become a simple favorite!
I have been eating a ton of spaghetti squash lately. It’s kind of my new addiction. The other day I was at Sprouts, checking out my purchases and the cashier commented on the amount of spaghetti squash I was purchasing. It was only four, but I was a little embarrassed. Kind of like when you are loading up on cheese and wine and someone comments on it. I’ve found that the best price on spaghetti squash is at Sprouts. Just an FYI if you have Sprouts around you.
THIS POST CONTAIN AFFILIATE LINKS MEANING IF YOU CLICK ON ONE AND MAKE A PURCHASE, THIS BLOG MAY RECEIVE COMPENSATION, AT NO ADDITIONAL COST TO YOU. PLEASE SEE THE POLICY PAGE FOR FULL DISCLOSURE.
This cacio e pepe spaghetti squash recipe has turned out to be one of my favorites. It’s so simple. Cheese and pepper. I had read a few articles about cacio e pepe pasta and how it’s becoming so popular for such a simple dish. I was a little nervous about making it with spaghetti squash, because spaghetti squash can sometimes taste sweet. But I am so glad that I tried it. Typically it is made using Pecorino Romano, but I used parmesan, since I had it on hand. Using freshly grated Parmigiano Reggiano and freshly ground black pepper makes all the difference. I could seriously eat this every. stinking. day.
What tastes the longest for this recipe is roasting the spaghetti squash. I talked about this in the Spaghetti Squash Carbonara with Chicken post, but it takes an hour to roast, plus it needs to cool a little. In that post I mentioned my fear of a self-inflicted stab wound from cutting it in half. One of my awesome readers commented that I should cut the squash in the middle, rather than lengthwise. It’s a little easier and it makes for longer spaghetti strands! She is brilliant!
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- freshly ground sea salt
- 4 tablespoons grass-fed butter
- 1 cup freshly grated Parmigiano Regianno or Pecorino Romano
- 2 teaspoons freshly ground black pepper (to taste)
Heat oven to 400F. Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil and sprinkle salt inside the squash. Place cut side down on lined baking sheet and bake for 45 - 50 minutes. Remove from heat and let cool until it is not too hot to touch. Once cool, scoop out the strands of spaghetti squash and set aside.
In a large skillet, melt butter over medium heat. Add squash and heat. Sprinkle in cheese and pepper until melted. Serve with extra cheese and pepper.
Nutrition Information:Yield: 6 Serving Size: about 1 cup
Amount Per Serving: Calories: 228Total Fat: 17.3gSaturated Fat: 9.7gUnsaturated Fat: 4.4gCholesterol: 39.3mgSodium: 733.7mgCarbohydrates: 8.3gFiber: 1.7gSugar: 2.8gProtein: 10.9g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
This cacio e pepe spaghetti squash is so versatile. I love adding a ton of pepper, but the kiddos any the Mr. don’t like as much. But they do like piling on the cheese! Try this and tell me how much you love it!
PIN THIS FOR LATER