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We hope you got benefit from reading it, now let’s go back to cacio e pepe spaghetti squash with chive pesto recipe. To cook cacio e pepe spaghetti squash with chive pesto you only need 10 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Cacio e pepe Spaghetti Squash with chive pesto:
- Take 1 medium spaghetti squash
- Prepare 2 tbsp unsalted butter
- Prepare 1/3-1/2 c chives, washed and chopped roughly
- Get 1/2-1 tbsp chopped garlic, divided
- Get 1/4-1/2 tsp sea salt, divided
- Use 1/4-1 tsp fresh cracked black pepper
- Take 3 raw brazil nuts
- Get 1/2 tbsp lemon juice
- Get 1/2-1 tsp olive oil
- Get 1/4-1/3 c grated parmesan cheese, divided
Instructions to make Cacio e pepe Spaghetti Squash with chive pesto:
- Bake spaghetti squash at 400° F for 50- 60 minutes until well cooked.
- 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.
- 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.
- 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.
- 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.
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