Best Spaghetti Squash Cacio E Pepe With Asparagus Ribbons Recipes

Cacio e Pepe (Cheese and Pepper) Spaghetti Squash image

Yield 4 servings

Number Of Ingredients 4

1 4-pound spaghetti squash
2 tablespoons extra-virgin olive oil (EVOO)
1 cup grated Romano cheese
Salt and lots of coarse ground black pepper

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.

Cacio E Pepe Spaghetti Squash image

Provided by Megannnnnnnn

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

Cheese and Pepper (Cacio e Pepe) Spaghetti Squash image

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

1 (4 pound) spaghetti squash
2 tablespoons extra virgin olive oil
1 cup grated Romano
Salt and lots of coarsely ground black pepper

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.