Cacio E Pepe Spaghetti Squash


I find it very Cacio and Pepe of me to be able to make this dish low cal…since all it is is pepper, cheese and butter! Delicious!

Cacio E Pepe Spaghetti Squash

Serves 2



1 medium sized spaghetti squash

1-2 shallots

1 garlic clove chopped

1/4c really good parmesan cheese, grated

1 tbsp lemon juice

2 tbsp butter

lots of pepper


Poke holes in the spaghetti squash, microwave 5 minutes. Cut in half longways and let it cool 5 minutes.

Scoop out seeds and strings. Place face down on a pre lined baking sheet with foil. Add cooking spray salt and pepper to the inside of the squash

Roast about 30-45 minutes at 350-400 degrees F

take it out, flip it over let it cool for 5 minutes

Scrape with a large fork the insides of squash and then add to a large bowl

Heat a large non-stick skillet on medium high heat. Add 1 tsp butter. Add the shallot and garlic and cook until golden

Add the scraped out spaghetti squash and cook for a few minutes making sure to toss it well. Turn heat to medium low,  add the rest of the butter,lemon juice, parmesan and lots of pepper. Salt to taste.

Serve warm! I scooped mine into a serving cup for special effect. Eat this dish with a protein item like lemon chicken, salmon or grilled tofu.

Nutrition Facts:

Calories: 200

If you keep your meals to 350-400kcal there is plenty of room left for some protein. This dish is very filling!



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