Spaghetti Squash Cacio e Pepe
Yields
2 PeoplePrep Time
10 MinutesIngredients
- 1 each spaghetti squash
- 3 tbsp of olive oil, divided
- 1 tbsp black pepper, freshly ground
- 2 tsp Dash™ Italian Medley Seasoning
- 6 tbsp parmesan cheese, shredded
A low-carb twist on the classic Roman dish, featuring roasted spaghetti squash tossed with olive oil, Dash™ Italian Medley Seasoning, parmesan cheese, and cracked black pepper for an extra layer of flavor. Light, flavorful, and perfectly satisfying!
Directions
- Preheat oven 400°F.
- Cut spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with 1 tbsp olive oil, then place it cut side down on a baking sheet. Roast for 35-40 minutes.
- Allow squash to cool slightly, use fork to scrape the flesh into strands, resembling spaghetti. Set aside.
- In a pan over medium heat add oil and black pepper toast for 30 seconds add shredded spaghetti squash, sprinkle with parmesan cheese , Dash™ Italian Medley Seasoning Toss everything together over low heat until the cheese melts and coats the squash evenly.Top with extra cheese and black pepper, if desired.
Tips
- Chef’s Tip - To make Cacio e Pepe with pasta, simply cook spaghetti or your favorite pasta until al dente and use in place of the squash.
