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.
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
- Preheat the oven to 400 degrees.
- 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