Recipe of Favorite Cacio e pepe Spaghetti Squash with chive pesto

Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Any-night-of-the-week Cacio e pepe Spaghetti Squash with chive pesto. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cacio e pepe Spaghetti Squash with chive pesto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cacio e pepe Spaghetti Squash with chive pesto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cacio e pepe Spaghetti Squash with chive pesto is 2-3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cacio e pepe Spaghetti Squash with chive pesto estimated approx 1 hr 30 mins.

To begin with this particular recipe, we have to prepare a few components. You can cook Cacio e pepe Spaghetti Squash with chive pesto using 10 ingredients and 5 steps. Here is how you cook it.

Low carb dinner. I served it with a vegan Italian sausage on the side. Serves 2, but we ended up eating smaller portions, so 3 for us. 270 calories if for 2.

Ingredients and spices that need to be Prepare to make Cacio e pepe Spaghetti Squash with chive pesto:

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

Steps to make 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.

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