Spaghetti Squash Cacio e Pepe
This spaghetti squash cacio e pepe is the kind of easy, flavorful dinner that feels special without any extra work. Slicing the squash into rings gives you long, pasta-like strands, and roasting it over a sheet of grated Parmesan or Pecorino creates those golden, crispy edges you usually only get from the skillet version. It’s naturally gluten-free, ready in about 40 minutes, and perfect for nights when you want something cozy but lighter than traditional pasta.
6 servings
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.