Recipe: Delicious Cacio e pepe Spaghetti Squash with chive pesto

Cacio e pepe Spaghetti Squash with chive pesto.

Cacio e pepe Spaghetti Squash with chive pesto very diverse and own ideal taste that unique. Few types of Cacio e pepe Spaghetti Squash with chive pesto recipes are also enough convenient to process and do not take long. Although not everyone likes Cacio e pepe Spaghetti Squash with chive pesto food, nowadays several people are got attached and like the various Cacio e pepe Spaghetti Squash with chive pesto foods on hand. This can be visible of the number of restaurants that prepare Cacio e pepe Spaghetti Squash with chive pesto as one of the dish. You can cook Cacio e pepe Spaghetti Squash with chive pesto using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Cacio e pepe Spaghetti Squash with chive pesto

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

Cacio e pepe Spaghetti Squash with chive pesto instructions

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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