Cacio E Pepe Spaghetti Squash Food
CHEESE AND PEPPER (CACIO E PEPE) SPAGHETTI SQUASH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 appetizer or side dish servings, or 2 main course servings
Number Of Ingredients 4
Steps:
- To microwave squash, cut in half and seed. Place 1/4-inch water in a microwave safe dish. Place squash in dish, cut sides down -- sides will overlap. Cover with plastic wrap and microwave on high power 13 minutes. Reserve 1/2 cup liquid in a bowl. Shred squash and add the "spaghetti" to bowl with liquid.
- To boil squash: cut in half and scrape out seeds. Boil squash until tender, 15 to 20 minutes. Place 1/2 cup cooking water into a bowl, then drain and shred the squash. Transfer to a bowl with reserved liquid.
- Toss squash with reserved liquid and dress with extra-virgin olive oil, lots of cheese, salt to taste, and lots of black pepper. Serve.
CACIO E PEPE SPAGHETTI SQUASH
Make and share this Cacio E Pepe Spaghetti Squash recipe from Food.com.
Provided by Megannnnnnnn
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- cut squash in half and seed. place 1/4 inch water in microwave-safe dish. place squash in the dihs, the cut sides down- the sides will overlap. cover with plastic wrap and microwave on high for 13 minutes. shred squash and add 1/4 cup cooking liquid to it in large bowl.
- dress with olive oil and cheese. season and serve.
Nutrition Facts : Calories 284.3, Fat 15.1, SaturatedFat 5.1, Cholesterol 22.1, Sodium 914.4, Carbohydrate 32.5, Fiber 0.1, Sugar 0.2, Protein 9.7
PASTA ALLA CACIO E PEPE
This is purported to be "the best quick meal" we've ever tasted, as per Yvonne Ruperti in Cook's Illustrated. There are two other recipes for cacio e pepe (pasta with Pecorino Romano cheese and black pepper) on RecipeZaar, but this one adds at least one more ingredient to keep the cheese from turning into a big clump. Add cream. This recipe was reprinted as "recipe of the week" in The Week magazine.
Provided by Kumquat the Cats fr
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place finely grated Pecorino Romano in medium bowl. Set colander inside large bowl.
- Bring 2 quarts water to boil in large Dutch oven. Add pasta and salt; cook, stirring frequently, until al dente (or according to package directions). Drain pasta into colander, reserving cooking water. Pour 1 1/2 cups cooking water into liquid measuring cup and discard remainder. Return pasta to now-empty bowl.
- Slowly whisk 1 cup of reserved pasta water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining pasta water. Serve, passing coarsely grated Pecorino separately.
Nutrition Facts : Calories 635.7, Fat 18.2, SaturatedFat 9.7, Cholesterol 54.6, Sodium 521.1, Carbohydrate 87.4, Fiber 3.9, Sugar 3.4, Protein 28.7
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CACIO E PEPE SPAGHETTI SQUASH • THE VIEW FROM GREAT ISLAND
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4/5 (58)Servings 4Cuisine AmericanCategory Side Dish
- Slice the stem ends off the squash. Cut each squash in half lengthwise and scoop out the seeds. (Keep the seeds for roasting!)
- Brush each half with olive oil and season with salt. Place cut side down on the baking sheet and bake the squash for about 45 minutes, or until tender. A paring knife should glide in without resistance.
- Flip the squash over, and let cool for a few minutes. Then shred the squash with a fork to create the spaghetti-like strands. Shred most of the squash, but leave enough along the edges to maintain its shape.
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3.8/5 (144)Estimated Reading Time 2 minsServings 4
- Roast on a rimmed baking sheet, turning every 20 minutes, until tender (knife will easily slide through), 60–90 minutes.
- 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.
- 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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