October 18, 2013 by BettyCupcakes
I’ll be honest with y’all. It’s Pizza Friday and we are totally getting take out. BUT, if it weren’t Pizza Friday, I’d make this cheese-y, pepper-y spaghetti squash again in a heartbeat. It’s not only delicious- it’s quick, too. You’ll be able to collapse on your couch with a bowl of this in less than 30 minutes.I could talk about how this is gluten-free, low-carb, and all those other buzzwords, but let’s get real. I’m only making spaghetti squash because I like it. I’ve got no beef with gluten and I love carbs. If you don’t like spaghetti squash or don’t have one handy, feel free to substitute a half pound of regular semolina pasta. I’d recommend angel hair to get the same texture.
While I’m all for improvising, there is one caveat. If you’re thinking about substituting Parmesan cheese for the Pecorino, all I can say is…
DO NOT DO IT. I will find out and I will scold you.
Pecorino is Parmesan’s funkier, edgier friend. Pecorino is like Parmesan with a leather jacket and a mohawk. It’s salty and tangy and sharp where Parmesan is nutty and sweet. Paired with the freshly ground black pepper, the Pecorino coats the spaghetti squash in a sassy sauce.
Cacio e Pepe Spaghetti Squash and Sausage
- 1 large spaghetti squash, roughly 4 cups when cooked
- 1/4 cup Pecorino romano cheese, grated
- 2 teaspoons freshly ground black pepper
- 1 tablespoon best quality olive oil
- 1/4 teaspoon sea salt
- Pierce your spaghetti squash several times with a knife. Place into a microwave-safe bowl.
- Microwave on high for 8 minutes. Flip over and then microwave 8 more minutes.
- Carefully remove the spaghetti squash from the microwave. Let it cool 5 minutes or so.
- Slice the spaghetti squash lengthwise and remove the seeds. Then remove the flesh and shred to form the “spaghetti” into a medium bowl.
- Sprinkle the squash with the cheese, pepper, and salt. Toss to coat.
- Drizzle with olive oil and serve.
Are you an alfredo or a marinara? A puttanesca (oh my) or a pesto?