Go Back
Easy Spaghetti Squash with Cheese and Pepper (Cacio e Pepe Style)

Easy Spaghetti Squash with Cheese and Pepper (Cacio e Pepe Style)

Roasted spaghetti squash is tossed with Pecorino Romano, optional Parmesan, and freshly ground black pepper for a cozy, pasta-inspired dinner. This recipe makes 4 servings and takes about 50–60 minutes from start to finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 squash medium spaghetti squash, about 3 pounds
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, divided
Cheese Sauce
  • 3/4 cup finely grated Pecorino Romano cheese
  • 2 tablespoons finely grated Parmesan cheese, optional
  • 2–4 tablespoons hot water or reserved squash-cooking liquid, as needed

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Carefully halve the spaghetti squash lengthwise and scoop out the seeds and stringy pulp.
  3. Brush the cut sides with olive oil and season with kosher salt and about 1/2 teaspoon of the black pepper.
  4. Place the squash cut-side down on the prepared baking sheet. Roast for 40–50 minutes, until the shell is easy to pierce and the flesh separates into strands.
  5. Cool the squash for a few minutes, then scrape the flesh into spaghetti-like strands with a fork.
  6. While the squash is still hot and off the heat, toss it with Pecorino Romano, Parmesan if using, and the remaining black pepper. Add hot water one tablespoon at a time until the cheese creates a light, creamy coating.
  7. Taste and adjust the salt and pepper. Serve immediately with additional Pecorino Romano and black pepper.

Notes

Freshly grate the cheese for the smoothest texture. Pre-shredded cheese may clump or become stringy. For easier cutting, microwave the whole squash for about 4–5 minutes before halving it. Keep the cheese off direct heat while mixing so it does not seize.