This recipe has the entire cheese and sharp pepper taste of your favourite cacio e pepe pasta, with out the carbs from pasta. Plus, due to its distinctive texture, spaghetti squash shreds properly to resemble a skinny noodle. The important thing to this dish’s taste is the freshly floor black pepper, so don’t skip this step.
Lively time: 20 minutes | Whole time: 1 hour, quarter-hour
Cacio e Pepe Spaghetti Squash Boats
Components
1 (2 3/4 lbs/1,200g) spaghetti squash, halved lengthwise and seeds discarded
2 tbsp (30g) unsalted butter
2 giant garlic cloves (10g), finely grated
3/4 tsp salt, divided
1 3/4 tsp freshly floor black pepper, divided
1/4 cup (20g) shredded Parmesan cheese
1/4 cup (20g) shredded pecorino-Romano cheese
1/2 cup (15g) loosely packed parsley leaves, chopped
1/2 cup (15g) loosely packed chives, chopped
1 tsp recent lemon juice
1 tsp olive oil
Instructions
Preheat the oven to 400°F (227ºC) and line a rimmed baking sheet with parchment paper.
Roast the spaghetti squash, lower facet up, for about 45 minutes or till the squash is nearly tender. In the meantime, in a small saucepan, soften the butter and stir within the garlic. Season with ¼ tsp salt and 1/4 tsp pepper.
Take away the squash from the oven and brush the lower sides with the garlic butter. Return the squash to the oven and roast till the squash might be simply pierced with a knife, about quarter-hour extra. Let cool barely and preheat the broiler on excessive.
Shred the squash with a fork and switch to a big bowl. Reserve the skins. Toss the squash with half of the Parmesan and half of the pecorino. Season with 1/4 tsp of salt and 1 tsp of pepper. Divide the squash between the 2 skins. Sprinkle with the remaining cheese and 1/4 tsp pepper.
Broil the squash halves 6 inches from the warmth till the tops are golden brown and effervescent, 2–3 minutes; let cool barely.
In the meantime, toss the parsley and chives with the lemon juice and olive oil. Season with 1/4 tsp salt and 1/4 tsp pepper. Garnish the spaghetti squash boats with the herb salad and serve immediately.
Serves: 2 | Serving Measurement: 1 squash boat
Diet (per serving): Energy: 328; Whole Fats: 20g; Saturated Fats: 11g; Monounsaturated Fats: 7g; Polyunsaturated Fats: 1g; Ldl cholesterol: 45mg; Sodium: 839mg; Carbohydrate: 30g; Dietary Fiber: 6g; Sugar: 11g; Protein: 11g
Diet Bonus: Potassium: 624mg; Iron: 14%; Vitamin A: 53%; Vitamin C: 60%; Calcium: 37%
Initially printed January 24, 2019; Up to date July 2026
