Spaghetti Squash “Cacio e Pepe”

italian lemon parmesan pecorino spaghetti squash squash thyme

Jessie Damuck

4 Servings

Source

Ingredients

1 medium spaghetti squash (about 3 pounds)

¼ cup unsalted butter

1 tablespoon finely grated lemon zest

2 teaspoons fresh thyme leaves, plus more for serving

½ cup grated Pecorino

½ cup finely grated Parmesan, plus more for serving

1 teaspoon freshly ground black pepper

Kosher salt

Method

Preheat oven to 375°. Pierce squash all over with a knife to vent.

Roast on a rimmed baking sheet, turning every 20 minutes, until tender (knife will easily slide through), 60–90 minutes.

Let cool slightly. Halve lengthwise and scoop out seeds; discard. Scrape flesh with a fork to remove in long strands. Spread out on paper towels to drain.

Heat butter in a large skillet over medium-high. Cook squash, lemon zest, thyme, Pecorino, and ½ cup Parmesan, stirring to combine, until squash is heated through, about 2 minutes. Stir in pepper and season with salt. Serve topped with more Parmesan.