Cacio e Pepe Spaghetti Squash

CACIO E PEPE SPAGHETTI SQUASH 

Servings: 2  | Cooking Time: 25 minutes Total Time: 35 minutes 

Ingredients

1 Large or 2 Small-Medium Spaghetti Squash 

Olive Oil

Sea Salt

Black Pepper

Vegan Parmesan Cheese (*see recipe below)

Method of Preparation

Pre-heat oven to 350 degrees.

Using a chef’s knife, slice the squash down its length creating half inch circles. Rub a thin layer of olive oil on each round, and place on an oiled baking sheet. Place sheet in oven for 25 minutes until squash is soft, slightly browned and easily pulls away from the skin. Remove from oven and let cool to enable handling of squash. Remove the flesh by hand or by cutting away from skin using a pairing knife. 

Place spaghetti squash in a bowl and adding ample amounts of vegan parmesan cheese, fresh cracked black pepper, olive oil and sea salt to taste. 

CASHEW PARMESAN CHEESE

Ingredients

1 Cup Organic Cashews

3 Tbsp Nutritional Yeast

1 tsp Garlic Powder 

1/2 tsp Sea Salt

Method of Preparation 

Blend all ingredients together in a food processor until fine.