Spaghetti Squash Cacio e Pepe
Photo by Amy Angelo
All over Rome there’s a fantastic dish you can find in every restaurant — Cacio e Pepe — an intoxicating but simple pasta dish loaded with cheese and pepper. This happens to be my sister in laws favorite dish of all time, so I really wanted to recreate her favorite dish in a healthy + delicious vegan way. And boy does this version not disappoint, trust me, even spaghetti squash haters are going to be begging for more.
Cheers,
katie :)
Yield: 2 servings
Spaghetti Squash Cacio e Pepe
1 small spaghetti squash
3 tablespoons olive oil + more for roasting squash
4 cloves fresh garlic, finely minced
pinch chili flakes
1/2 cup nutritional yeast
salt + pepper to taste
chopped parsley, optional garnish
Bake spaghetti squash by pre-heating oven to 375. Slice off ends of squash and cut into 3 or 4 circular chunks. Remove seeds. Place on a parchment lined baking sheet. Drizzle with oil and salt. Bake for 40 to 60 minutes or until squash is lightly golden, turning periodically. Let cool slightly. Use a fork to tear away at noodles. *** Cooking the spaghetti squash in this way is super important — cooking another way or in the instapot can lead to soggy noodles, where as when cooked in this way they will be al dente and perfect in this recipe :)
Heat a medium non-stick skillet over medium low heat. Once hot add all olive oil (measure it!), once oil is hot add garlic + chili flakes. Sauté until fragrant, about 2-3 minutes.
Add spaghetti squash noodles to hot oil, mix in nutritional yeast. Salt and pepper to taste. Garnish with parsley if desired.
Photo by Amy Angelo
