Easiest Way to Autumn To Try At Home Cacio e pepe Spaghetti Squash with chive pesto

Easiest Way to Autumn To Try At Home Cacio e pepe Spaghetti Squash with chive pesto Delicious, fresh and tasty.

Cacio e pepe Spaghetti Squash with chive pesto. Stir in pepper and season with salt. Heat the oil in a large skillet over medium-high heat. A few minutes later, I was feasting on cacio e pepe-style roasted spaghetti squash.

It's inspired by a classic dish, cacio e pepe, which calls for tossing noodles with nothing more than olive oil, pasta cooking liquid, cheese, salt, and pepper.

Here, baked spaghetti squash, pulled with a fork to create noodles, replaces the more traditional pasta.

Bring a large pot of salted water to a boil.

You can cook Cacio e pepe Spaghetti Squash with chive pesto using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Cacio e pepe Spaghetti Squash with chive pesto

1. Prepare 1 of medium spaghetti squash.

2. You need 2 tbsp of unsalted butter.

3. You need 1/3-1/2 c of chives, washed and chopped roughly.

4. You need 1/2-1 tbsp of chopped garlic, divided.

5. It’s 1/4-1/2 tsp of sea salt, divided.

6. You need 1/4-1 tsp of fresh cracked black pepper.

7. You need 3 of raw brazil nuts.

8. It’s 1/2 tbsp of lemon juice.

9. It’s 1/2-1 tsp of olive oil.

10. It’s 1/4-1/3 c of grated parmesan cheese, divided.

Drop the pasta into the water.

Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.) Divide among shallow bowls and sprinkle with nori or furikake, if using.

The name is cacio e pepe: cheese and pepper.

The addition of garlic changes the dish but it is still tasty.

Cacio e pepe Spaghetti Squash with chive pesto step by step

1. Bake spaghetti squash at 400° F for 50- 60 minutes until well cooked..

2. Melt butter in a pan. Add 1 heaping spoonful of chopped garlic or 2-3 cloves of garlic chopped to butter and heat gently until garlic is golden brown. Add salt and pepper to taste. If you like a traditional cacio e pepe with a lot of pepper flavor, use a full tsp..

3. Chop chives to macerate and smash brazil nuts with a heavy knife handle until well crushed. Squeeze lemon juice on chives, drizzle with olive oil, sprinkle with salt and add a 1/2 tsp of chopped garlic to chives. Mix and crush together with brazil nuts with a fork to make a quick pesto. Let flavors meld while preparing the rest of dish..

4. Cut spaghetti squash in half. Use a fork to separate squash strands and place in a bowl. Add garlic butter and most of parmesan. Reserve 2-3 tbsp to top dish. Mix well..

5. Plate, top with chive pesto and remaining parmesan cheese. You may return squash to squash shells, broil in oven then top with chive pesto and cheese then serve if desired..

Whether you're trying to cut back on carbs, manage a gluten intolerance, add more vegetables to dinner, or simply enjoy one of the many types of squash available, there's a satisfying pasta alternative that will fulfill all your quick, easy dinner needs, and that tastes surprisingly delicious: spaghetti squash.

A cousin to other squashes like zucchini, pumpkin, and patty pan squash, this.

And hey, If it can work for spaghetti, I think it can work for spaghetti squash.

I fell hard for cacio e pepe when I was in Rome last Fall.

It's much lighter than Alfredo, simpler than mac and cheese and more elegant than plain buttered noodles.