Skip to main content
Epicurious
Cookbooks

Cacio e Pepe (Cheese and Pepper) Spaghetti Squash

While the squash cooks, work on the chops (recipe follows).

Recipe information

  • Yield

    4 servings

Ingredients

1 4-pound spaghetti squash
2 tablespoons extra-virgin olive oil (EVOO)
1 cup grated Romano cheese
Salt and lots of coarse ground black pepper

Preparation

  1. Step 1

    To microwave squash: Cut in half and seed. Place 1/4 inch water in a microwave-safe dish. Place the squash in the dish, the cut sides down—the sides will overlap. Cover with plastic wrap and microwave on High for 13 minutes. Reserve 1/4 cup of the cooking liquid in a bowl. Shred the squash and add the “spaghetti” to the bowl with the reserved liquid.

    Step 2

    To boil squash: Cut in half and seed. Boil the squash until tender, 15 to 20 minutes. Place 1/4 cup, a ladleful, of cooking water into a bowl, then drain and shred the squash. Transfer to the bowl with the reserved liquid.

    Step 3

    Toss the squash with the reserved liquid and dress with EVOO, lots of cheese, salt to taste, and lots of black pepper and serve.

Rachael Ray's 30-Minute Get Real Meals
TagsSpaghettiPastaCheeseDairySideDinnerGluten FreeNut FreeVegetarianWeeknight MealsEasySimmerMicrowaveCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
A Better Beer Can Chicken
Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.
Dirty Martini Spritz
Attention, martini drinkers and spritz drinkers: Please for a single line.
Sweet Corn Butter Mochi With Coconut Crunch
This summery cake from Bake Club just happens to be gluten-free.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.