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
Ingredients
1 Spaghetti Squash
4 tbsp. Salted Butter
¾ cup Grated Pecorino Romano Cheese
Freshly Cracked Black Pepper, as needed
Instructions
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.
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.
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.
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/