Cacio e Pepe translates to “cheese and pepper”, and is the ultimate no-nonsense pantry pasta consisting of freshly ground pepper, noodles, and good quality cheese. Spaghetti squash presents much like spaghetti noodles and is generally available all year-round, making for an excellent alternative for gluten-intolerants (more gluten-free dinner inspiration here) or those looking for a healthy low-carb twist on the classic. So grab your cheese grater, and start prepping tonight’s dinner.
Another cheesy pasta recipe with a twist: this winter greens mac & cheese will make you feel healthy. You’ll also devour this vegetarian spaghetti puttanesca with cauliflower. Lastly, test out these weeknight dinners where veggies replace carbs.
Don’t forget to save the squash seeds and roast them as a snack.
Preheat oven to 375°F and line a baking sheet with parchment paper.
Cut squash in half lengthwise and scoop out seeds and strands with a spoon. Brush inside with 1 Tbsp oil and sprinkle with ¼ tsp each salt and pepper. Place cut side down on the prepared pan.
Roast until a paring knife is easily inserted in the centre, about 45 minutes. Let cool.
Using a large spoon, spoon out and shred into long strands. Spread on a double layer of paper towel or clean kitchen towel to absorb any liquid.
Heat a large skillet over medium heat. Add oil and then the squash, remaining ¼ tsp salt and remaining 1 ¼ tsp pepper and toss. Stir in mascarpone (if using), stirring until just melted and combined. Remove from heat and sprinkle with the Parmesan and pecorino cheese, tossing to combine.
Divide among plates and sprinkle with parsley and more cheese, if desired.