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Cacio e Pepe Spaghetti Squash and Sausage | BettyCupcakes.com
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Cacio e Pepe Spaghetti Squash and Sausage

3

October 18, 2013 by BettyCupcakes

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Cacio e Pepe Spaghetti Squash and Sausage | BettyCupcakes.com #cheese #spaghettisquash #italian

 

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

Ingredients:

  • 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

Instructions:

  1. Pierce your spaghetti squash several times with a knife.  Place into a microwave-safe bowl.  
  2. Microwave on high for 8 minutes.  Flip over and then microwave 8 more minutes.
  3. Carefully remove the spaghetti squash from the microwave.  Let it cool 5 minutes or so.
  4. Slice the spaghetti squash lengthwise and remove the seeds.  Then remove the flesh and shred to form the “spaghetti” into a medium bowl.
  5. Sprinkle the squash with the cheese, pepper, and salt.  Toss to coat.
  6. Drizzle with olive oil and serve.

Serves 2-3

Are you an alfredo or a marinara?  A puttanesca (oh my) or a pesto?


  • This spaghetti squash and sausage dish sure does look delicious! I’m sure your pizza was good too, lol!

    Thanks for sharing! Shauna @ The Best Blog Recipes

  • Danelle says:

    Awesome! Spaghetti squash is the only kind my kids will eat.

  • My husband and I were just saying last night at dinner that we needed to try out spaghetti squash again. Pretty sure I’d love it if I added pecorino and sausage. Thanks for sharing on the weekend re-Treat link party!

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