Spaghetti Squash Cacio E Pepe Recipe

Have you ever craved something indulgent, creamy, and classic like Cacio e Pepe, but wanted to keep things light and healthy? Enter spaghetti squash—a fantastic, low-carb alternative to traditional pasta. This vegetable is not only nutritious but also offers a delightful texture that’s surprisingly similar to noodles when cooked right. Let’s dive into how you can transform this humble squash into a deliciously creamy Cacio e Pepe that will impress even the staunchest pasta lovers!

What is Spaghetti Squash?

How to Cook Spaghetti Squash | The Modern Proper

Understanding Spaghetti Squash

Spaghetti squash is a winter squash that, when cooked, separates into strings or strands that resemble spaghetti pasta, hence the name. It’s yellow in color and can range in size, but what’s consistent is its mild, slightly sweet flavor. It’s perfect as a pasta substitute because it holds up well to cooking and has a pleasing al dente texture.

Choosing the Perfect Squash

Tips for Selecting Spaghetti Squash

To make the perfect Spaghetti Squash Cacio e Pepe, start by choosing the right squash. Look for one that feels heavy for its size with a firm, unblemished rind. Avoid squashes with soft spots or cracks, as these may affect the texture once cooked.

Preparing the Squash

How to Cook Spaghetti Squash

  1. Cutting the Squash: Slice the squash in half lengthwise. This can be a bit tough, so be careful!
  2. Removing the Seeds: Use a spoon to scrape out the seeds and fibrous strings.
  3. Cooking Methods:
    • Oven: Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast at 400°F for about 40 minutes.
    • Microwave: Place the halves cut-side down in a dish with a little water. Microwave on high for about 10-12 minutes.

The Sauce: Cacio e Pepe

Crafting the Perfect Cacio e Pepe Sauce

Now for the star of the show—the sauce! Cacio e Pepe literally means “cheese and pepper,” and these simple ingredients form the backbone of this iconic dish.

  1. Ingredients: Freshly cracked black pepper, Pecorino Romano cheese, and a touch of butter.
  2. Making the Sauce: In a pan, toast the black pepper until fragrant. Add butter and a bit of the cooking water from the squash until a sauce forms. Stir in grated cheese until creamy.

Combining the Elements

Bringing Together Squash and Sauce

Once your spaghetti squash is fork-tender and your sauce is creamy:

  • Use a fork to shred the inside of the squash into strands.
  • Toss the “spaghetti” with the sauce, ensuring each strand is beautifully coated.

The Final Touch

Enhancements and Garnishes

While classic Cacio e Pepe focuses on simplicity, feel free to add a touch of freshness with a sprinkle of chopped parsley or basil. For those who love a bit of texture, a handful of toasted breadcrumbs can add a delightful crunch.

Serving Suggestions

How to Serve Your Dish

Serve your Spaghetti Squash Cacio e Pepe hot, ideally in a warm bowl that keeps the dish toasty. Pair it with a simple side salad dressed with lemon and olive oil for a complete meal.


This Spaghetti Squash Cacio e Pepe recipe is more than just a healthy alternative to pasta—it’s a celebration of flavors and textures that satisfy. Whether you’re looking to cut carbs or simply diversify your culinary repertoire, this dish is sure to delight.


1. Can I use cheese other than Pecorino Romano?

Yes, while Pecorino is traditional, Parmesan or Asiago are great alternatives.

2. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the texture.

3. Can I make this dish vegan?

Absolutely! Swap out the dairy cheese for a vegan alternative, and use olive oil in place of butter.

4. Is spaghetti squash available year-round?

Spaghetti squash is typically available in grocery stores year-round, though it’s at its peak in early fall through winter.

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