Rethink Your Vegetables with Spaghetti Squash Cacio e Pepe

Cacio e Pepe, literally "cheese and pepper," is a classic Roman pasta, which as the name implies involves tossing pasta with cheese and pepper. It can be made with any long thin pasta, but today I decided to make use of spaghetti squash to do a gluten-free version.

Spaghetti squash, in case you are not familiar with it, is a large yellow squash that has flesh that shreds into long thin strands when cooked, and looks a bit like bavette. It doesn't exactly have the texture or taste of pasta, but when tossed with Parmesan, pecorino and butter, it makes for a delicious vegetable side, that's fun to eat.

It does take a bit longer to prepare than the original since you have to roast the squash first, but if you already have the oven going, this makes for the perfect side to a roast pork loin or crispy-skinned roast chicken.

In the unlikely event that you do end up with some leftovers, try pressing them into a flat pan and then slice and flour the pieces before pan-frying to make some delicious cheesy spaghetti squash fritters.