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small white bowl of spaghetti squash wtih fork on side and large bowl behind

Cacio e Pepe Spaghetti Squash

Spaghetti Squash has recently become a substitute for Spaghetti. While this Spaghetti Squash could definitely be eaten as a meal (There is such a thing as Cacio e Pepe Spaghetti), I love it as a side dish to protein.
Course Main Course, Side Dish
Servings 5
Calories 185 kcal


  • 1 Spaghetti Squash (ab 3¾-3 lbs)
  • 1 ½ Tbsp Olive Oil
  • ½ cup Romano Cheese grated
  • Ground Black Pepper
  • Kosher Salt as needed


  • Preheat oven to 400°F. Line a baking sheet with foil.
  • Cut the squash lengthwise and scrape out the seeds and yellow strands. Season the flesh with salt and pepper. Place the squash cut-side down on the foil lined pan.
  • Bake until you can easily pierce the outside flesh with a fork (about an hour). Remove from the oven and cool for 10 minutes.
  • Using a fork, scrape the squash out of the flesh into a bowl (it will look like spaghetti!). Add the olive oil, grated cheese, and pepper. Toss well, and eat immediately.


Recipe adapted from SkinnyTaste
Nutrition is calculated as a somewhat large side dish - but it can be eaten as a main meal.
Nutrition Facts:  Servings 5.0 * calories 185 * Total Fat 12 g * Saturated Fat 1 g * Monounsaturated Fat 3 g * Polyunsaturated Fat 1 g * Trans Fat 0 g * Cholesterol 0 mg * Sodium 5 mg * Potassium 228 mg * Total Carbohydrate 13 g * Dietary Fiber 3 g * Sugars 5 g * Protein 8 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes, and more.*