4-Ingredient Spaghetti Squash Cacio e Pepe Recipe
Prep time
Cook time
Total time
This low carb twist on a traditional Cacio e Pepe Recipe is exactly what you need in your life. Easy, cheesy, peppery and soul satisfying.
Serves: 2
  • 1 Spaghetti Squash
  • 4 tbsp. Salted Butter
  • ¾ cup Grated Pecorino Romano Cheese
  • Freshly Cracked Black Pepper, as needed
  1. Preheat the oven to 400F. Slice the spaghetti squash in half and scoop out the seeds. Place spaghetti squash, cut-side-down on a parchment-lined baking sheet. Use a fork to poke a few holes in the skin. NOTE: You can drizzle the insides with a bit of olive oil if you'd like.
  2. Bake spaghetti squash for 30 - 40 minutes, or until fork tender. Remove from oven and place on a cooling rack, cut-side-up. Once it's cool to the touch, use a fork to scrape out the strands.
  3. While the squash is cooling, melt butter in a large skillet. Add the spaghetti squash strands and sprinkle with freshly grated Pecorino Romano cheese. Using kitchen tongs, toss together until the cheese has melted and formed a sauce with the butter.
  4. Top with freshly cracked black pepper and enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/4-ingredient-spaghetti-squash-cacio-e-pepe-recipe/