Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cacio e pepe spaghetti squash with chive pesto. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Reputation Profiles include free contact info & photos + criminal & court records. Cacio e Pepe Spaghetti Squash ~ this comforting stuffed winter squash is a deliciously low carb and gluten free version of one of my favorite classic Italian pasta recipes. Considering I'm a food blogger I can be painfully slow to adopt certain trends, and spaghetti squash was one of them.
Cacio e pepe Spaghetti Squash with chive pesto is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Cacio e pepe Spaghetti Squash with chive pesto is something which I’ve loved my entire life.
To begin with this recipe, we must 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 cook that.
The ingredients needed to make Cacio e pepe Spaghetti Squash with chive pesto:
- Get 1 medium spaghetti squash
- Get 2 tbsp unsalted butter
- Take 1/3-1/2 c chives, washed and chopped roughly
- Take 1/2-1 tbsp chopped garlic, divided
- Take 1/4-1/2 tsp sea salt, divided
- Take 1/4-1 tsp fresh cracked black pepper
- Take 3 raw brazil nuts
- Take 1/2 tbsp lemon juice
- Take 1/2-1 tsp olive oil
- Make ready 1/4-1/3 c grated parmesan cheese, divided
Cacio e Pepe means cheese and pepper in Italian. It's usually made with Bucatini or Spaghetti. As we are always trying to find ways to cut calories while keeping the great flavors, we decided why not try to make Cacio e Pepe using Spaghetti Squash. This baked spaghetti squash recipe is very simple.
Steps to make Cacio e pepe Spaghetti Squash with chive pesto:
- Bake spaghetti squash at 400° F for 50- 60 minutes until well cooked.
- 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.
- 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.
- 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.
- 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.
It's inspired by a classic dish, cacio e pepe, which calls for tossing noodles with nothing more than olive oil, pasta cooking liquid, cheese, salt, and pepper. Here, baked spaghetti squash, pulled with a fork to create noodles, replaces the more traditional pasta. And hey, If it can work for spaghetti, I think it can work for spaghetti squash. I fell hard for cacio e pepe when I was in Rome last Fall. It's much lighter than Alfredo, simpler than mac and cheese and more elegant than plain buttered noodles.
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