Katie Austin

Cacio e Pepe Spaghetti Squash

Cacio e Pepe Spaghetti Squash

So simple but so good! This low-carb twist on this classic dish is going to have you adding this to your normal rolodex of dishes you make for dinner! It’s so yummy and just 7 ingredients!!

Serves 2:

4 cups spaghetti squash

Cacio e Pepe sauce:

4 tablespoons butter

2 tablespoons olive oil

1/2 cup pecorino

1/2 cup parm

1/2 tablespoon ground pepper

Salt to taste

(Set aside some cheese in the above ingredients to top the dish with)

The recipe:

1. Squash:

Preheat your oven to 375 degrees.

Cut squash in circles with even thickness.

Add your rings to a baking sheet and lightly coat in olive oil.

Bake your squash at 375 for 50 minutes!

Use a fork to shred the squash into spaghetti while it’s still warm, but be careful while handling as the squash can be super hot!

2. Cacio e Pepe sauce:

To make the sauce, in a pan melt down your butter, adding in your olive oil, salt, and pepper.

Add your shredded spaghetti squash to the pan then your grated pecorino and parmesan. Mix well!

Add your reserved cheese grated on top and enjoy!! xx