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Cacio e Pepe Spaghetti Squash Recipe

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This recipe for Cacio e Pepe Spaghetti Squash is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (4 pound) spaghetti squash
2 T. extra virgin olive oil
1 c. grated Romano cheese
Salt and lots of freshly ground pepper
Directions:
Directions:
Cut the spaghetti squash in half, remove seeds and boil until tender, 15-20 minutes. Place 1/2 c. cooking water into a bowl, then drain the squash. Shred the squash with a fork and add the "spaghetti" to bowl with liquid. Toss the squash with reserved liquid, extra-virgin olive oil, cheese, salt and lots of black pepper.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25
Personal Notes:
Personal Notes:
This is a delicious low-carb way to enjoy pasta. Cacio e Pepe = Cheese and Pepper in Italian.

 

 

 

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