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Cacio e Pepe Spaghetti Squash - A delicious, healthier twist on the classic 'cheese and pepper' pasta dish!

Sometimes the simplest of recipes is the best! And today’s recipe for Cacio e Pepe Spaghetti Squash couldn’t be any more simple – or more delicious!

Cacio e Pepe (which means “cheese and pepper” in Italian) is a simple, classic Roman pasta dish typically made with spaghetti, Pecorino Romano cheese and freshly ground black pepper.

We changed this recipe up by swapping in spaghetti squash for the more traditional pasta – and the results were simply fantastic! Cheesy, creamy, buttery and a little spicy – this is an incredibly delicious way to enjoy spaghetti squash!

Cacio e Pepe Spaghetti Squash - A delicious, healthier twist on the classic 'cheese and pepper' pasta dish!


Another great thing about this Cacio e Pepe Spaghetti Squash is that you can do most of the prep in advance. The most time-consuming part of this recipe is roasting the spaghetti squash – but you can bake that ahead of time and keep in the refrigerator. Then when you’re ready to eat, it takes just minutes to do the few final steps in the recipe and you’ve got a delicious side dish for your family’s meal!

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Cacio e Pepe Spaghetti Squash - A Family Feast

Cacio e Pepe Spaghetti Squash

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 4-6 servings


  • 1 medium spaghetti squash (around 34 pounds)
  • 4 tablespoons unsalted butter
  • 1 cup grated Pecorino Romano cheese
  • 1 teaspoon freshly ground black pepper
  • Pinch of Kosher salt, plus more to taste if desired
  • Additional Pecorino Romano and freshly ground black pepper, for serving


  1. Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
  2. Cut the spaghetti squash in half lengthwise and place cut sides down on parchment lined sheet pan.
  3. Bake for 35 minutes or until squash is just tender (be sure you don’t over cook – you want the strands of the spaghetti squash to still be somewhat firm).
  4. Remove the squash from the oven and allow to cool. Once the squash is cool enough to handle, use a spoon to scoop out the seeds. Discard the seeds.
  5. Using a fork, scrape the remaining squash forming long strands. Place onto a paper towel for about 5 minutes to remove any excess moisture.
  6. When ready to serve, melt the butter in a large skillet over medium high heat. Add squash to the skillet and sprinkle the Romano cheese, pepper and salt over the squash strands. Gently toss to combine, heating through to warm the squash and melt the cheese.
  7. Remove from heat and pour the squash into a serving platter or bowl. Sprinkle with additional Romano cheese and freshly ground black pepper.

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  • Meet The Author: Martha

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  • Kirsten / Comfortably Domestic wrote:

    I just love how spaghetti squash can. All pecorino and black pepper would be a big hit at our house.

  • Kathy @ Beyond the Chicken Coop wrote:

    Love the simplicity of this dish! Looks just perfect to me!!!

  • Susan wrote:

    This recipe is genius! What a great way to change up one of the best and simplest pasta recipes out there.

  • tanya wrote:

    This looks really tasty! I love using squash in place of pasta! Thanks for the recipe.

  • lauren Kelly Nutrition wrote:

    I love spaghetti squash and this looks incredible!

  • Brenda@Sugar-Free Mom wrote:

    I’m a lover of simple recipes and this one looks divine! Love that you swapped put pasta for spaghetti squash!

  • The Food Hunter wrote:

    What a cool idea. I never would have thought to use the squash

  • Stephanie @ Back for Seconds wrote:

    I really like spaghetti squash, and this recipe sure looks like a winner!

  • Nutmeg Nanny wrote:

    This is such a great use for spaghetti squash. LOVE that’s it’s so simple but still still packed with flavor.

  • Cookin Canuck wrote:

    Spaghetti squash finds it way onto our dinner table regularly. It can soak up so many different flavors, and I really like the sound of your perfectly simple recipe.

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