1largespaghetti squashcut in half lengthwise, seeds removed
Salt + pepper to taste
1/4poundpancetta or baconchopped (3/4 cup)
1teaspoonred pepper flakesplus more to taste
2teaspoonsfreshly ground black pepperplus more to taste
1/4cupfresh lemon juice
1 1/2cupsfreshly grated Parmigiano-Reggiano cheeseplus more for serving
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!
Adapted from Chrissy Teigen's Cravings Cookbook
Serving: 1servingCalories: 361kcal
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