Recipe: Appetizing Cacio e pepe Spaghetti Squash with chive pesto

Cacio e pepe Spaghetti Squash with chive pesto.

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Ingredients of Cacio e pepe Spaghetti Squash with chive pesto

1. Prepare 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. Prepare 1/2-1 tbsp of chopped garlic, divided.
5. Prepare 1/4-1/2 tsp of sea salt, divided.
6. You need 1/4-1 tsp of fresh cracked black pepper.
7. It's 3 of raw brazil nuts.
8. Prepare 1/2 tbsp of lemon juice.
9. You need 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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