Name: "Cacio e Pepe" Spaghetti Squash with Caesar Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 cloves garlic; 177 ml heavy whipping cream; 1 ½ lemons; 255 g Parmesan cheese; 1 ½ heads romaine lettuce; 3 medium spaghetti squash; black pepper; butter, unsalted; Dijon mustard; mayonnaise; salt

"Cacio e Pepe" Spaghetti Squash with Caesar Salad"Cacio e Pepe" Spaghetti Squash with Caesar Salad — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

6 cloves garlic

177 ml heavy whipping cream

1 ½ lemons

255 g Parmesan cheese

1 ½ heads romaine lettuce

3 medium spaghetti squash

black pepper

butter, unsalted

Dijon mustard

mayonnaise

salt

Instructions

Preheat the oven to 260°C (500°F) and place rack in the center position. Line two baking sheet pans with aluminum foil to make cleanup easier (optional).

Wash and dry the fresh produce.

Trim each spaghetti squash, halve lengthwise, and scrape out the seeds. Rub the inside of the squash with butter, then season with salt and pepper. Arrange halves, cut-side down, on the baking sheets.

Place squash in the oven (it doesn't have to be fully heated) and roast until tender, so a knife can easily pierce through the flesh, 25-30 minutes.

Meanwhile, finely grate Parmesan. Place half in a large bowl. (Reserve remaining Parmesan for later use.)

Peel and mince garlic. Add to the bowl with the Parmesan.

Juice lemons into the bowl. Add mayo, Dijon, salt, and pepper, then whisk to combine the dressing. Set aside.

Preheat a small saucepan over medium-high heat.

While the pan heats up, peel and mince additional garlic.

Once the pan is hot, add butter and swirl to coat the bottom. Add garlic, cream, pepper, and salt, then stir to combine; bring to a simmer.

When the cream is simmering, reduce heat to low and add reserved Parmesan to the pan. Continue to cook, stirring frequently, until cheese is melted and sauce is smooth, 4-5 minutes. Remove from heat and cover to keep warm.

Remove squash from the oven and allow to cool slightly, about 5 minutes.

Meanwhile, chop or tear lettuce into bite-sized pieces. Add to the bowl with the dressing and toss to combine the salad. Set aside.

When the squash is cooled slightly, scrape the inside of the squash with a fork to separate into spaghetti-like strands. (Use an oven mitt or towel to hold it with your other hand.) Place in a large bowl, along with the sauce, and gently toss to coat.

To serve, divide spaghetti squash and salad between plates or bowls. Top spaghetti squash with additional pepper and enjoy!

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