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Cacio e Pepe Spaghetti Squash
- prep: 5 min
- cook: 40 min
- total: 45 min
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SaveIngredients
- 1 medium spaghetti squash (around 3-4 pounds)
- 4 tablespoons unsalted butter
- 1 cup grated Pecorino Romano cheese
- 1 teaspoon freshly ground black pepper
- Pinch of Kosher salt, plus more to taste if desired
- Additional Pecorino Romano and freshly ground black pepper, for serving
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 27 % Daily Value *
- Total Fat: 3 g 4.45%
- Saturated Fat: 2 g 9.15%
- Trans Fat: 0 g %
- Cholesterol: 8 mg 2.54%
- Sodium: 1463 mg 60.96%
- Calcium: 3 mg 0.34%
- Potassium: 8 mg 0.24%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.31%
- Zinc: 0 mg 0%
- Total Carbohydrate: 0 g %
- Dietary Fiber: 0 g 0.58%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 1.84%
- Vitamin C 0%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
