I’ve had this recipe for cacio e pepe spaghetti squash bookmarked since last fall, when I first found myself flipping through Skinny Taste’s latest cookbook: One and Done. The only thing keeping me from making it has been the spaghetti squash itself, which is something I would cook more often if I didn’t find it terrifying to open. But a few weeks ago, upon stumbling upon an America’s Test Kitchen video offering winter squash-opening guidance, I felt inspired to give it a go. Though my attempt at the ATK method — using a rubber mallet to gently tap the knife through the squash — was not as smoothly executed as I had hoped, it got the job done, and before long the squash was roasting away. This is a very simple preparation, inspired by the classic dish cacio e pepe, which calls for tossing noodles with nothing more than olive oil, pasta cooking liquid, cheese, salt, and pepper. As it turns out, the minimalist seasonings — the saltiness and sharpness of the Pecorino in particular — are a perfect match for the warm, sweet squash. PS: Baked Feta with Cherry Tomatoes (+ this baked spaghetti squash is outstanding!! photo below) PPS: Roasted Butternut Squash Lasagna
The Right Way to Cut Spaghetti Squash
Thanks to Commenters for This Tip: Cut the squash crosswise as opposed to lengthwise. Counterintuitively, cutting spaghetti squash crosswise produces longer, more spaghetti-like strands. Interesting, right? Bonus: it’s easier, too.
3 Easy Ways to Cut Spaghetti Squash
How to Bake Spaghetti Squash, Step by Step
First, halve your spaghetti squash: see notes above for various methods on how to do so.
… cut open your spaghetti squash. See various methods above. UPDATE: Don’t cut it lengthwise. Cut it…
crosswise. It’s counterintuitive, but you’ll get longer strands if you cut it crosswise.
Season the squash with salt and pepper.
Place cut side down on parchment- or foil-lined sheet pan.
Roast for 55-60 minutes… UPDATE: I now roast my squash at 350ºF for 45 minutes. The squash will not be knife tender. This shorter cook period yields firmer strands, which I like.
If you look closely, you can see the circular pattern of the strands:
Pull the flesh into strands.
Toss with olive oil, salt, pepper, and Pecorino.
Serve the squash as a side dish …
but to make it a meal, you could heap it atop chickpeas cooked with lots of onions, garlic and crushed red pepper flakes. If you’ve cooked your chickpeas ahead of time, the whole dish can be ready to go in about an hour. Sauté an onion with …
… garlic and crushed red pepper flakes.
Add chickpeas and their cooking liquid and simmer for 10-15 minutes.
Transfer to a bowl.
Top with squash.
Grate more cheese over top. Yum.
Another delicious way to serve the spaghetti squash is tossed with this baked feta and cherry tomatoes:
5 from 14 reviews
Update Thanks to Commenters!: Cut the squash crosswise as opposed to lengthwise. Cutting crosswise is not only easier but also (counterintuitively) produces longer, more spaghetti-like strands. Interesting, right? See the newly added video for cutting guidance.
If you have a microwave: Use it to soften the flesh of the spaghetti squash, thereby making it easier to cut into. One minute on high should do it, but continue to cook at 1 minute intervals if skin is still too hard after the first pass.
You can also you an Instant Pot. No need to poke any holes in it. I use 1 cup of water and cook the squash at high pressure for 5 minutes, then do a quick release. This softens the skin enough to make cutting easier.
UPDATE 10/17/2021: I now roast my squash at 350ºF for 45 minutes (as opposed to at 400ºF for 55-60 minutes). This shorter cook period yields firmer strands, which I like. A delicious way to serve this squash is tossed with this baked feta and cherry tomatoes.
