About this recipe
This spaghetti squash cacio e pepe is my kind of weeknight magic—simple ingredients, big flavor, zero drama. Cutting the squash into rings gives you long, pasta-like strands, and roasting it directly over a layer of Parmesan or Pecorino creates those crispy, salty bits you usually only get from a skillet. It’s naturally gluten-free, ready in about 40 minutes, and perfect when you want something cozy but lighter than a bowl of pasta.
Why will you love this
- Long, spaghetti-like strands without spiralizing or microwaving.
- Crispy cheese layer that adds real cacio e pepe flavor.
- Only a handful of ingredients—mostly pantry staples.
- Naturally gluten-free and easy to scale up for meal prep.
- A great “pasta night” alternative when you want something lighter.
Ingredient notes
- Spaghetti squash. Cut it into rings; instead of lengthwise, you’ll get longer strands. Wash it well—no need to peel.
- Olive oil. Use a good one since it carries a lot of flavor here.
- Freshly ground black pepper. Don’t skip this. Freshly ground pepper makes this taste like real cacio e pepe, not squash with cheese.
- Parmesan or Pecorino Romano. Pecorino is sharper and saltier; Parmesan is milder.
Variations
- Extra creamy: Stir in a spoonful of butter or a splash of warm cream after shredding.
- Pepper-forward: Add cracked pepper at the end for that restaurant-style kick.
- Lemon twist: A little lemon zest brightens everything, especially if serving with a salad.
Home-Cook Tips
- Rings = long strands. This is the biggest difference between short, “shreddy” squash and squash that actually feels like spaghetti.
- Don’t skimp on cheese. The cheese on the sheet is what makes this special—not just flavor, but crispy, salty texture.
- If the cheese browns too fast, Tent with foil during the last 10 minutes.
- Your sheet pan matters. Use a metal sheet pan, not a glass one. Cheese crisps better on metal.
How to Serve Spaghetti Squash Cacio e Pepe
- As a lighter “pasta night” main, serve it just like classic cacio e pepe—extra-grated cheese, lots of cracked black pepper, and a drizzle of olive oil.
- With a crisp green salad. A simple lemony arugula salad or your Winter Green Salad with Grainy Mustard Vinaigrette keeps the meal bright and balanced.
- Topped with mushroom bolognese. The squash strands hold up beautifully under a hearty, savory mushroom sauce. It’s cozy, filling, and still lighter than pasta.
- With lentil ragu. A great plant-forward option. The creamy, peppery squash pairs perfectly with the lentils’ richness.
- With roasted vegetables. Roasted mushrooms, broccoli, or asparagus make it feel more like a full dinner.
- With protein (vegan or not). Add crispy chickpeas, baked tofu, grilled chicken, or salmon.
- As a simple side dish. Works beautifully next to roasted meats or vegetable-forward casseroles.
- Finished with something bright. Fresh herbs or a squeeze of lemon make the whole dish pop.
Tips for Cutting Spaghetti Squash More Easily
Go slow. Squash is tough—steady pressure is better than forcing it. Patience keeps your fingers safe.
Soften it in the microwave first. Microwave the whole squash for 3–5 minutes. It won’t cook it, but it softens the skin just enough to make slicing much safer.
Use the tip of your knife, not the full blade. Pierce the squash with the tip and rock the knife back and forth. This gives you more control and reduces slipping.
Stabilize the squash. Place a folded kitchen towel under your cutting board to prevent sliding. Small detail, huge difference.
Trim the ends if needed. Cutting off a thin slice from the top and bottom gives you a flat surface, which helps keep the squash steady while you slice rings.
Spaghetti Squash Cacio e Pepe
Equipment
Ingredients
- 1 spaghetti squash washed
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Freshly grated Parmesan or Pecorino Romano enough to coat one side of the squash slices and a little extra in the center of the pan
Instructions
- Heat the oven to 400°F (200°C). Slice the squash crosswise into 1–1½-inch rounds to create rings. Scoop out the seeds from each ring.
- Arrange the rings on a baking sheet. Drizzle with olive oil and season with salt and freshly ground black pepper.
- Remove the seasoned squash rings and set aside. Grate a generous layer of Parmesan or Pecorino directly onto the baking sheet—enough to cover the area where the squash will sit, plus a little extra in the center.
- Place the seasoned side of each squash ring down onto the cheese layer. Lightly season the top side with another pinch of salt and pepper.
- Roast for 30–40 minutes, or until the squash is tender and the cheese underneath is golden and crisp.
- Let cool slightly, then gently lift the squash rings off the sheet. Use a fork to pull the squash into long strands. Toss with the crispy cheese bits from the pan for extra flavor. Taste and finish with extra cheese or a drizzle of olive oil if desired.
Notes
- Cutting the squash into rounds instead of halves gives you long, spaghetti-like strands.
- If the cheese browns too quickly, loosely tent the squash with foil during the last 10 minutes.
- Use a metal baking sheet, not glass—the cheese crisps better.
- Wash the squash well before slicing since the skin stays on during roasting.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨