Cacio e Pepe Spaghetti Squash

Serves 4


  • 2 large spaghetti squash or 1 pound short-cut pasta, egg tagliatelle, gnocchi or gnudi
  • Salt and pepper 
  • 8 tablespoons butter 
  • 2 teaspoons coarse black pepper 
  • 1 cup Pecorino Romano, grated 
  • 1/2 cup Grana Padano or Parmigiano-Reggiano, grated    
  • 1 cup warm chicken stock

Preheat oven to 400°F.

Halve the squash lengthwise and place cut-side down on baking sheets. Roast 1 hour or until tender, turn cut-side up and shred the squash into spaghetti-like strands with tines of a fork, season with salt and pepper.

Roast squash until tender, about 45-50 minutes.

Melt butter over low heat with pepper when you remove spaghetti squash from oven.  Add starchy pasta-cooking water or stock and cheeses. Toss with pasta or dumplings or spoon over squash.