Cacio E Pepe Spaghetti Squash is a wonderful twist on the classic Italian dish that’ll have your family asking for seconds! This lightened-up version uses tender spaghetti squash instead of pasta, but keeps all that rich, peppery cheese flavor you love.
What makes this recipe so special is how simple it truly is — just a few quality ingredients like good Parmesan cheese, fresh cracked black pepper, and a drizzle of olive oil come together to create something absolutely magical. The technique of roasting the squash brings out its natural sweetness, which balances beautifully with that sharp, salty cheese.
I love serving this dish family-style, right in the middle of the table where everyone can gather ’round and enjoy it together. It’s the kind of comforting food that reminds us why we cook — not just to fill our bellies, but to fill our hearts with love and togetherness.
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Cacio E Pepe Spaghetti Squash
Ingredients
- 4 pound Seeds
- 2 tablespoon Olive Oil
- 1 cup Parmesan Cheese
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- cut squash in half and seed.
- place 1/4 inch water in microwave-safe dish.
- place squash in the dihs, the cut sides down- the sides will overlap.
- cover with plastic wrap and microwave on high for 13 minutes.
- shred squash and add 1/4 cup cooking liquid to it in large bowl.
- dress with olive oil and cheese.
- season and serve.
