Cacio e pepe Spaghetti Squash with chive pesto
Cacio e pepe Spaghetti Squash with chive pesto

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cacio e pepe spaghetti squash with chive pesto. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cacio e pepe Spaghetti Squash with chive pesto is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Cacio e pepe Spaghetti Squash with chive pesto is something which I’ve loved my whole life. They are fine and they look wonderful.

Cacio e pepe is my sick food. As a child, this is what my momma would make me whenever I was feeling under the weather: a bowl of buttered noodles covered in a dusting of grated parmesan and a little pepper. This spaghetti squash recipe is just a vehicle for butter and cheese.

To get started with this recipe, we have to first prepare a few components. You can have cacio e pepe spaghetti squash with chive pesto using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Cacio e pepe Spaghetti Squash with chive pesto:
  1. Make ready 1 medium spaghetti squash
  2. Get 2 tbsp unsalted butter
  3. Get 1/3-1/2 c chives, washed and chopped roughly
  4. Take 1/2-1 tbsp chopped garlic, divided
  5. Prepare 1/4-1/2 tsp sea salt, divided
  6. Get 1/4-1 tsp fresh cracked black pepper
  7. Get 3 raw brazil nuts
  8. Prepare 1/2 tbsp lemon juice
  9. Take 1/2-1 tsp olive oil
  10. Get 1/4-1/3 c grated parmesan cheese, divided

Cacio e Pepe Spaghetti Squash Boats. Meanwhile, toss the parsley and chives with the lemon juice and olive oil. For centuries, this famous cheesy pasta dish has been a staple in Roman cuisine. It is traditionally made with thick spaghetti (traditionally bucatini), Pecorino cheese (or you could sub in Parmesan).

Steps to make Cacio e pepe Spaghetti Squash with chive pesto:
  1. Bake spaghetti squash at 400° F for 50- 60 minutes until well cooked.
  2. Melt butter in a pan. Add 1 heaping spoonful of chopped garlic or 2-3 cloves of garlic chopped to butter and heat gently until garlic is golden brown. Add salt and pepper to taste. If you like a traditional cacio e pepe with a lot of pepper flavor, use a full tsp.
  3. Chop chives to macerate and smash brazil nuts with a heavy knife handle until well crushed. Squeeze lemon juice on chives, drizzle with olive oil, sprinkle with salt and add a 1/2 tsp of chopped garlic to chives. Mix and crush together with brazil nuts with a fork to make a quick pesto. Let flavors meld while preparing the rest of dish.
  4. Cut spaghetti squash in half. Use a fork to separate squash strands and place in a bowl. Add garlic butter and most of parmesan. Reserve 2-3 tbsp to top dish. Mix well.
  5. Plate, top with chive pesto and remaining parmesan cheese. You may return squash to squash shells, broil in oven then top with chive pesto and cheese then serve if desired.

When making cacio e pepe, less is more. Cacio e pepe an elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil. Use a fork to carefully lift and separate the strands from each ring. Low carb version of Italian Cacio e Pepe recipe that is lightened up by substituting roasted spaghetti squash for pasta noodles. Cacio e pepe is the most divine pasta dish made with simple, high quality ingredients.

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