Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a unique dish, cacio e pepe spaghetti squash with chive pesto. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cacio e pepe Spaghetti Squash with chive pesto is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Cacio e pepe Spaghetti Squash with chive pesto is something that I have loved my entire life.

See recipes for Cacio e pepe Spaghetti Squash with chive pesto too. Cacio e Pepe, or Cheese and Pepper, is a classic rustic Italian pasta sauce that is hardly more than good Parmesan cheese and lots of freshly cracked black pepper. It's such fun to pull the squash out of the oven and start shredding it, all it takes is raking a fork along the inside and the flesh magically transforms into silky threads.

To begin with this recipe, we have to first prepare a few ingredients. You can cook cacio e pepe spaghetti squash with chive pesto using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Cacio e pepe Spaghetti Squash with chive pesto:

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

Heat the oil in a large skillet over medium-high heat. Rachael Ray shared three fresh ways to top the pasta substitute Spaghetti Squash, with ideas like Cacio e Pepe, Spinach-Walnut Pesto, and Romesco sauce. Halve squash along the length and put on baking trays, with cut side down. Remove the squash from the oven and brush the cut sides with the garlic butter.

Steps 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.

Let cool slightly and preheat the broiler on high. Shred the squash with a fork and transfer to a large bowl. Stir in pepper and season with salt. Bring a large pot of lightly salted water to a boil. Whether you're trying to cut back on carbs, manage a gluten intolerance, add more vegetables to dinner, or simply switch things up, there's a satisfying pasta alternative that will fulfill all your quick, easy dinner needs, and that tastes surprisingly delicious: spaghetti squash.

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