Recipe of Homemade Cacio e pepe Spaghetti Squash with chive pesto

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, cacio e pepe spaghetti squash with chive pesto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Cacio e pepe Spaghetti Squash with chive pesto. I served it with a vegan Italian sausage on the side. This baked spaghetti squash recipe is very simple. It's inspired by a classic dish, cacio e pepe, which calls for tossing noodles with nothing more than olive oil, pasta cooking liquid, cheese, salt, and pepper.

Cacio e pepe Spaghetti Squash with chive pesto is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Cacio e pepe Spaghetti Squash with chive pesto is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have cacio e pepe spaghetti squash with chive pesto using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Cacio e pepe Spaghetti Squash with chive pesto:

1. Make ready 1 medium spaghetti squash
2. Take 2 tbsp unsalted butter
3. Get 1/3-1/2 c chives, washed and chopped roughly
4. Prepare 1/2-1 tbsp chopped garlic, divided
5. Make ready 1/4-1/2 tsp sea salt, divided
6. Make ready 1/4-1 tsp fresh cracked black pepper
7. Make ready 3 raw brazil nuts
8. Take 1/2 tbsp lemon juice
9. Prepare 1/2-1 tsp olive oil
10. Make ready 1/4-1/3 c grated parmesan cheese, divided

Toss the spaghetti squash in a bowl with the extra virgin olive oil. Put the shredded squash in a bowl and drizzle with olive oil. Season with salt to taste, and add the pepper. Toss with one cup of the cheese, and then mound the squash halves with the 'spaghetti'.

Steps to make Cacio e pepe Spaghetti Squash with chive pesto:

1. Bake spaghetti squash at 400° F for 50- 60 minutes until well cooked.
2. Melt butter in a pan. Add 1 heaping spoonful of chopped garlic or 2-3 cloves of garlic chopped to butter and heat gently until garlic is golden brown. Add salt and pepper to taste. If you like a traditional cacio e pepe with a lot of pepper flavor, use a full tsp.
3. Chop chives to macerate and smash brazil nuts with a heavy knife handle until well crushed. Squeeze lemon juice on chives, drizzle with olive oil, sprinkle with salt and add a 1/2 tsp of chopped garlic to chives. Mix and crush together with brazil nuts with a fork to make a quick pesto. Let flavors meld while preparing the rest of dish.
4. Cut spaghetti squash in half. Use a fork to separate squash strands and place in a bowl. Add garlic butter and most of parmesan. Reserve 2-3 tbsp to top dish. Mix well.
5. Plate, top with chive pesto and remaining parmesan cheese. You may return squash to squash shells, broil in oven then top with chive pesto and cheese then serve if desired.

Season with salt to taste, and add the pepper. Toss with one cup of the cheese, and then mound the squash halves with the 'spaghetti'. Shred squash and add the "spaghetti" to bowl with liquid. To boil squash: cut in half and scrape out seeds. Watch how to make this recipe.

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