Cacio e Pepe is one of my favorite ways to enjoy spaghetti. So why not jazz up your spaghetti squash with these wonderful flavors!? It can be a tasty side dish or the perfect pasta substitute if you’re looking for a low carb, gluten free option.

Ingredients

• 1 spaghetti squash

• 2 cups freshly grated pecorino romano cheese

• Freshly ground black pepper

• Handful fresh Italian parsley, chopped

• Salt

• 2 tablespoons olive oil

• 1 tablespoon butter

Instructions

1. Preheat oven to 450.

2. Carefully cut spaghetti squash lengthwise then use a spoon to scoop out the middle flesh and seeds to discard. *Tip: ask your produce counter to cut the squash for you.

3. Line a baking sheet with parchment paper and place each squash half facedown. Bake for 30 minutes. Once done, remove from oven and immediately flip over to cool.

4. In the meantime, heat a medium to large sized pan over medium-low. Add olive oil and butter. Heat until butter is melted. Turn off heat.

5. Use fork to shred out the squash into spaghetti like strands. Transfer the pulled squash into the pan with butter and olive oil. Crack a lot of black pepper overtop.

6. Pour grated cheese over the squash, then begin to quickly toss it all together until cheese is melted and creamy.

7. Place cooked squash back into the emptied carving from the spaghetti squash to use as a bowl. Top with any extra cheese and pepper.

8. Serve immediately.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade.