Cacio e Pepe Spaghetti Squash
Ingredients
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1 spaghetti squash
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1 tablespoon extra-virgin olive oil
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1 teaspoon salt
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⅛ teaspoon black pepper
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¼ cup unsalted butter
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½ cup grated Pecorino Romano
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½ cup grated Parmesan
Tools
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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June Pan
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pastry brush
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fork
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spoon
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June Oven
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Preferences
Halve and clean the squash
Carefully cut the squash in half lengthwise through the stem. If the squash’s stem is very tough you may need to cut to one side of it rather than through it. Use a spoon to scoop out the seeds. Discard the seeds.
1 spaghetti squash
knife
chopping board
spoon
Season the squash
Drizzle the oil over the squash and brush or rub the oil over the halves. Sprinkle the salt and pepper over the cut sides of the squash. Then place the squash halves cut-side down on the June Pan.
1 tablespoon extra-virgin olive oil
measuring spoons
June Pan
pastry brush
⅛ teaspoon black pepper
1 teaspoon salt
Roast the spaghetti squash
Transfer the June Pan to the middle shelf of the June Oven. Roast the squash for about 50 minutes, until very tender. June will notify you when the squash is ready. If desired, follow on-screen instructions to continue cooking.
June Oven
Soften the butter
Add the butter to a large bowl and allow to soften while the squash cooks.
large bowl
¼ cup unsalted butter
Shred the squash
Remove the squash from the June Oven. Carefully turn the squash halves over and use a fork to shred the flesh into spaghetti-like strands. Add to the bowl with the softened butter.
fork
Season the squash
Add the Pecorino, Parmesan and black pepper. Stir to combine.
½ cup grated Pecorino Romano
½ cup grated Parmesan
1½ teaspoons black pepper
Garnish and serve
Sprinkle with with the remaining Pecorino. Serve immediately.
2 tablespoons grated Pecorino Romano
