Lemony Cacio e Pepe Spaghetti Squash
An easy to make spaghetti squash recipe turned cacio e pepe! Made with lemon, arugula, pancetta, red pepper flakes, grated parm + pepper.
Ingredients
- 1 large spaghetti squash, cut in half lengthwise, seeds removed
- 6 tablespoons olive oil, divided
- Salt + pepper to taste
- 1/4 pound pancetta or bacon, chopped (3/4 cup)
- 3 cloves minced garlic
- 1 teaspoon red pepper flakes, plus more to taste
- 2 teaspoons freshly ground black pepper, plus more to taste
- 1/4 cup fresh lemon juice
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 3 cups baby arugula
Instructions
How to Cook Spaghetti Squash
- Preheat the oven to 400 degrees F. Drizzle 2 tablespoons of olive oil into the spaghetti squash halves. Season with salt and pepper to taste. Place cut side down in a roasting pan.
- Bake for 35-40 minutes. Let cool for 5-10 minutes. Once the spaghetti squash has cooled, scrape around the edges of the squash using a fork to shred your "spaghetti". Transfer to a bowl and set aside.
Make the Spaghetti Squash Cacio e Pepe
- In a skillet, cook the pancetta over medium-high heat until crisped, 7-9 minutes. Add the rest of the olive oil, then add the garlic, red pepper flakes, and black pepper. Cook until fragrant, about 1 minute.
- Add the lemon juice to the skillet then toss in the spaghetti squash. Add the Parm and the arugula. Toss until it wilts, about 1 minute. Season to taste with additional salt, pepper, and red pepper flakes. Serve with more Parm (or even more lemon, if you're into that sorta thing). Enjoy!
Notes
Adapted from Chrissy Teigen's Cravings Cookbook
Serving: 1serving, Calories: 361kcal
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