Spaghetti Squash Cacio E Pepe With Asparagus Ribbons Recipes
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
CACIO E PEPE (CHEESE AND PEPPER) SPAGHETTI SQUASH
While the squash cooks, work on the chops (recipe follows).
Yield 4 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 the squash in the dish, the cut sides down-the sides will overlap. Cover with plastic wrap and microwave on High for 13 minutes. Reserve 1/4 cup of the cooking liquid in a bowl. Shred the squash and add the "spaghetti" to the bowl with the reserved liquid.
- To boil squash: Cut in half and seed. Boil the squash until tender, 15 to 20 minutes. Place 1/4 cup, a ladleful, of cooking water into a bowl, then drain and shred the squash. Transfer to the bowl with the reserved liquid.
- Toss the squash with the reserved liquid and dress with EVOO, lots of cheese, salt to taste, and lots of black pepper and serve.
SPAGHETTI CACIO E PEPE
This is a recipe that we have made in our family for many years--everyone loves it. It's a very basic and easy variation on mac 'n cheese.
Provided by Jennifer Torrey
Categories Side Dish
Time 23m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
- Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.
Nutrition Facts : Calories 806.5 calories, Carbohydrate 87.8 g, Cholesterol 54.1 mg, Fat 36 g, Fiber 3.9 g, Protein 31.6 g, SaturatedFat 12 g, Sodium 632.7 mg, Sugar 3.4 g
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