Spaghetti squash replaces traditional pasta in this cacio e pepe recipe that is lower in carbs and higher in nutrition!
- 1 medium spaghetti squash
- 1 tbsp. extra virgin olive oil
- 2 tbsp. grass-fed butter
- 2 cloves of garlic, minced
- 1/4 cup grated parmesan cheese + extra for sprinkling on top
- 1/4 cup grated pecorino romano cheese
- 1/4 tsp. salt
- 1/2 tsp. freshly grated pepper.
- 2 cups of spinach
- Preheat the oven to 400 degrees F. Cut the squash in half removing the seeds with a spoon.
- Lay squash cut side down on a parchment lined baking sheet. Bake for 20 minutes, remove from oven and let cool for about 10 minutes before using a fork to scrape out the “noodles” from both halves of the squashes.
- In a sauté pan over medium-low add the butter and olive oil, then add the minced garlic and sauté until fragrant careful not to burn (about 2 minutes).
- Add the spaghetti squash noodles and still together, coating the noodles.
- Next stir in both cheeses and salt and pepper. Feel free to add more pepper.
- Add spinach and continue stirring until spinach is mostly wilted.
- Plate and serve with additional parmesan cheese and black pepper on top.
Enjoy this spaghetti squash cacio e pepe by itself or paired with chicken, or fish.