Spaghetti Squash Cacio e Pepe
What you'll need
1 medium
Spaghetti Squash
1 tablespoon
Extra Virgin Olive Oil
1 cup
Pecorino Romano
Prepare your ingredients before you begin. Preheat oven to 425F.
Cut squash in half, remove seeds & pulp and place on a baking sheet. Brush with oil, season with salt & pepper. Roast 30-40 minutes until tender.
Allow the squash to cool to the point that you can handle it, then use a fork to scrape the strands out of the skin. Place in a serving bowl.
Melt the butter in the microwave or in a small sauce pan over low heat. Pour over squash, toss well. Stir in 1/2-3/4 of the cheese.
Serve topped with more cheese and freshly cracked black pepper, to taste. Full recipe with more detail instructions is linked below.
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