spaghetti squash cacio e pepe

Spaghetti Squash Cacio e Pepe

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: easy meals
  • Method: bake & sauté
  • Cuisine: american


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


  1. Preheat the oven to 400 degrees F. Cut the squash in half removing the seeds with a spoon.
  2. 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.
  3. 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).
  4. Add the spaghetti squash noodles and still together, coating the noodles.
  5. Next stir in both cheeses and salt and pepper. Feel free to add more pepper.
  6. Add spinach and continue stirring until spinach is mostly wilted.
  7. 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.