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Spaghetti Squash: Reporting back...Cacio e pepe!

Rachel | Nov 3, 200501:39 PM

hello all,

thanks to everyone who gave me spaghetti squash suggestions! i ended up making "spaghetti (squash) cacio e pepe" :)

simple simple and very tasty:

I halved one huge squash and placed it face down in a large baking dish with about 2 cups of water.
Baked it for about an hour at 375.
Removed from oven, and let stand for 10 minutes.
While the squash was cooling a bit, I grated about a cup of pecorino romano, and placed half of it into a large bowl with copious amounts of freshly ground black pepper and a bit of salt.

Then I scooped the seeds out of the squash, and proceeded to scrape the "spaghetti" into the bowl with a fork. I topped this with the remaining cheese and tons more black pepper and tossed tossed tossed!

Yum; the water content of the steamy squash helped the cheese develop into a tasty sauce. :)

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