If you’re looking for a healthy and flavorful recipe, then try this cacio e pepe roasted spaghetti squash. It’ made from a few simple ingredients and tastes amazing. Plus, the entire thing comes together in under an hour.

What’s great, is that any extra squash can be added to wraps, salads or sandwiches. It’s light, versatile and perfect to have on hand during a busy week. Lower in carbs, you’re going to fall in love with this light pasta alternative.

Cacio e Pepe Roasted Spaghetti Squash – Healthyish Foods

Pro Tips and Tricks for Roasting Spaghetti Squash

Pierce the skin of the squash using a fork or paring knife, and microwave it for 2-3 minutes to soften it. This makes it easier and safer to cut in half. Remove the seeds using a spoon.

Add a very light layer of oil and salt. Too much oil or salt can make the squash watery.

You also only need to roast it for 35-40 minutes. Over roasting will also result is a watery, mushy squash strands.

Use a fork to lightly flake the squash into long beautiful strands.

Ingredients Needed for Cacio e Pepe Spaghetti Squash

Spaghetti Squash – For this recipe, you’ll need one spaghetti squash. My squash was on the larger side. Carefully, slice the squash in half and remove the seeds. If the squash is very hard, pierce the skin of the squash using a fork or paring knife. Microwave it for 2-3 minutes before cutting it. This will help soften the squash, making it easier (and safer) to cut in half. Remove the seeds using a spoon.

Seasoning – For this recipe, you’ll need salt and cracked black pepper. You’ll only use a small amount of salt to season. Too much salt can result in a watery squash. The cracked black pepper really takes this recipe to the next level.

Grated Cheese – For this recipe, I used grated parmesan cheese. You can also use grated Romano cheese, but parmesan melts a little better than Romano.

Garlic Olive Oil – Combine olive oil and minced garlic in a small mixing bowl. Brush a very light coating on the inside of the squash before roasting. Too much oil can result in a watery or mushy squash.

Cacio e Pepe Roasted Spaghetti Squash – Healthyish Foods

How to Make Cacio e Pepe Roasted Spaghetti Squash

Preheat the oven to 400 degrees Fahrenheit.

Spray a baking tray with non-stick baking spray. Set it aside.

Pierce the squash using a fork or paring knife and microwave it for 2-3 minute. This will soften the squash making it easier and safer to cut in half.

Cut the squash in half and remove the seeds using a spoon.

In a small mixing bowl, combine the olive oil and minced garlic.

Brush this mixture on the inside of the squash. A light coating is all you need.

Season with a pinch of salt and place the squash center side down.

Roast in the oven for 35 minutes. Remove the squash, flip it over and add the cracked black pepper and grated parmesan cheese.

Roast for another 5-6 minutes.

Remove from the oven, serve hot and enjoy.

Cacio e Pepe Roasted Spaghetti Squash – Healthyish Foods

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.

Looking for more squash recipes?

Cacio e Pepe Roasted Spaghetti Squash – Healthyish Foods

Cacio e Pepe Roasted Spaghetti Squash

If you’re looking for a healthy and flavorful recipe, then try this cacio e pepe roasted spaghetti squash. It’ made from a few simple ingredients and tastes amazing.
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Ingredients

  • 1 spaghetti squash, halved and deseeded, see above for more info
  • salt
  • 2 tablespoons olive oil
  • 2 teaspoons garlic, minced
  • cracked black pepper, to taste
  • ¼ – ½ cup grated parmesan cheese, depending on the size of the squash

Equipment

  • 1 baking tray

Instructions 

  • Spray a baking tray with non-stick baking spray. Set it aside.
  • Pierce the squash using a fork or paring knife and microwave it for 2-3 minute. This will soften the squash making it easier and safer to cut in half.
  • Cut the squash in half and remove the seeds using a spoon.
  • In a small mixing bowl, combine the olive oil and minced garlic.
  • Brush this mixture on the inside of the squash. A light coating is all you need.
  • Season with a pinch of salt and place the squash center side down.
  • Roast in the oven for 35 minutes. Remove the squash, flip it over and add the cracked black pepper and grated parmesan cheese.
  • Roast for another 5-6 minutes or until the cheese is melty.
  • Remove from the oven, serve hot and enjoy.

Nutrition

Serving: 1serving, Calories: 165kcal, Carbohydrates: 18g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 5mg, Sodium: 151mg, Potassium: 278mg, Fiber: 4g, Sugar: 7g, Vitamin A: 344IU, Vitamin C: 6mg, Calcium: 114mg, Iron: 1mg