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Bon Appétit

Spaghetti Squash “Cacio e Pepe”

3.8

(144)

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Alex Lau

OK, we admit it. This spaghetti squash recipe is just a vehicle for butter and cheese. But full of fiber!

Recipe information

  • Yield

    4 Servings

Ingredients

1

medium spaghetti squash (about 3 pounds)

¼

cup unsalted butter

1

tablespoon finely grated lemon zest

2

teaspoons fresh thyme leaves, plus more for serving

½

cup grated Pecorino

½

cup finely grated Parmesan, plus more for serving

1

teaspoon freshly ground black pepper

Kosher salt

Preparation

  1. Step 1

    Preheat oven to 375°. Pierce squash all over with a knife to vent.

    Step 2

    Roast on a rimmed baking sheet, turning every 20 minutes, until tender (knife will easily slide through), 60–90 minutes.

    Step 3

    Let cool slightly. Halve lengthwise and scoop out seeds; discard. Scrape flesh with a fork to remove in long strands. Spread out on paper towels to drain.

    Step 4

    Heat butter in a large skillet over medium-high. Cook squash, lemon zest, thyme, Pecorino, and ½ cup Parmesan, stirring to combine, until squash is heated through, about 2 minutes. Stir in pepper and season with salt. Serve topped with more Parmesan.

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Reviews (144)

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  • Flavours were amazing but make sure you drain your squash really well otherwise you get a mushy texture. My squash was fresh from the garden so that may be why mine had so much water in it. Otherwise great dish I served mine with a side caesal but I saw someone else say they did turkey meatballs and I think that would be amazing here.

    • Emiley M

    • Canada

    • 9/26/2021

  • Delicious, but cacio e Pepe is traditionally served with pecorino Romano, so that’s what I used.

    • Claudia

    • Naples, FL

    • 9/11/2021

  • Do yourself a favor: heat up the butter, lemon, thyme and BP with a few cloves of garlic on med heat until everything is fragrant and toasty. Add squash and a little water if necessary to emulsify everything. When the squash is heated through and flavors incorporated, fold in the cheese off heat. Season with more BP, parm and flaky salt. HUGE improvement on this pretty good recipe.

    • Melba Toast

    • Miami, FL

    • 12/5/2020

  • Delicious! Served with garlicky turkey meatballs

    • Anonymous

    • 10/6/2020

  • This is a sensational recipe. A little fiddly but tastes out of this world. I served it with a baby kale and finely sliced fennel salad, with apple cider vinegar and olive oil dressing.

    • Anonymous

    • Los Angeles

    • 10/30/2017