Go Back
spaghetti squash cacio e pepe

Spaghetti Squash Cacio e Pepe

Maggie Michalczyk, RDN
Spaghetti squash replaces traditional pasta in this cacio e pepe recipe that is lower in carbs and higher in nutrition!
Prep Time 25 mins
Cook Time 5 mins
Servings 2 servings


  • 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.