When spaghetti squash is in season, this cacio and pepe spaghetti squash recipe is one of my favorites to make! Topped with garlic, fresh cracked pepper, and lots of freshly grated pecorino romano cheese, this is a great, healthy recipe you can make for an easy weekday dinner.

WHAT IS SPAGHETTI SQUASH?

If you’re new to the world of spaghetti squash, then let me introduce you to this magical pasta replacement. Roasted spaghetti squash has this magical tendency to take on a spaghetti-like texture once it softens, which makes it super simple to shred and top with lots of sauce. Spaghetti squash has a pretty mild flavor so it takes on the flavors of added sauces and seasonings beautifully.

This cacio e pepe spaghetti squash recipe is perfect for people who want to enjoy cacio e pepe in a more veggie-forward way. I LOVE spaghetti and pasta (don’t get me wrong), but sometimes the body needs a vegetable. This healthy spaghetti squash recipe is a tasty weeknight dinner because it’s super easy to make. Most of the “cooking” time comes from just waiting for the squash to roast for about 45 minutes. From start to finish, you’ll get to enjoy this delicious dinner in under an hour.

HOW DO YOU MAKE THIS SPAGHETTI SQUASH?

This spaghetti squash recipe can be made in just a few steps!

First, you’re going to cut your spaghetti squash in half lengthwise. *Tip: if your squash is hard to cut, microwave it for about 2-3 minutes to soften it up. Scoop out the seeds and the inner webbing, leaving a well in the center of each squash.

Drizzle a bit of olive oil over both halves, and a sprinkle of salt and pepper. Place a few cloves of garlic on a baking sheet and turn both squashes upside down to cover the garlic. *This will steam the garlic, which you’ll add back to the squash later!

Roast the spaghetti squash for about 35 minutes. Take them out of the oven and flip them over. Place the garlic inside, and mash it lightly into squash. Grate fresh pecorino romano on both halves and roast for 10 more minutes.

Remove the squash from the oven, and use a fork to lightly shred the insides of the squash to get that spaghetti texture. Top with extra cheese, cracked pepper, basil, and ricotta, if desired.

KEY INGREDIENTS

• Spaghetti squash
• Olive oil
• Pecorino romano
• Garlic
• Basil
• Ricotta (optional)

HOW LONG DOES THIS TAKE TO MAKE?

There are three steps to making this cacio e pepe spaghetti squash at home:

• Prepare the squash, which is about 10 minutes
• Roast the squash, which takes about 45 minutes

In total, this recipe will take under an hour to make.

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Cacio e Pepe Spaghetti Squash

When spaghetti squash is in season, this cacio and pepe spaghetti squash recipe is one of my favorites to make! Topped with garlic, fresh cracked pepper, and lots of freshly grated pecorino romano cheese, this is a great, healthy recipe you can make for an easy weekday dinner.

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 1 spaghetti squash, halved and scooped out
• 1 c fresh pecorino romano, plus more for topping
• 2 tbsp olive oil
• 4 cloves of garlic, whole
• Salt and fresh cracked pepper, to taste
• Optional toppings: basil, ricotta

Instructions

1. Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. Drizzle the olive oil over the insides of the spaghetti squash. Sprinkle a pinch of salt and pepper on top.
3. Divide the garlic cloves between two piles on top of the baking sheet. Turn the spaghetti squash upside down on top of the garlic so the garlic is covered.
4. Roast the spaghetti squash for about 35 minutes. Take them out of the oven and carefully flip them over. Place the garlic inside each squash, and mash it lightly into squash.
5. Grate the fresh pecorino romano over both halves of the spaghetti squash and roast for 10 more minutes, facing up.
6. Remove the squash from the oven. Use a fork to lightly shred the insides of the squash to get that spaghetti texture.
7. Top each half with extra pecorino romano, cracked pepper, basil, and ricotta, if desired.

Notes

*Tip: if your squash is hard to cut in half, microwave it for about 2-3 minutes to soften it up

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