For those of you looking for gluten free ideas for Thanksgiving, try this Spaghetti squash dish from The Forest Feast Mediterranean, inspired by our time in Italy. Buon appetito!
Cacio e Pepe Spaghetti Squash
Cacio e pepe (which translates to cheese and pepper in Italian) is a very simple pasta dish I have adapted by substituting spaghetti squash for the pasta. This dish calls for a good amount of freshly ground black pepper and finely grated Parmesan cheese.
CACIO E PEPE SPAGHETTI SQUASH
recipe from The Forest Feast Mediterranean
1 c (50 g) finely grated Parmesan
2 T olive oil
1 T butter
lots of black pepper
salt
Cut a medium (approx. 2 lb/910-g) spaghetti squash in half lengthwise & remove all the seeds and strings. Place on a baking sheet cut-side up & sprinkle with olive oil & salt.
Bake at 375° F (190°C) for 1 hour. You’ll know it’s done when you scrape a fork on the flesh & it separates easily into spaghetti-like “noodles.” If not, cook for 10 more min. When ready, using a towel to hold the hot squash, scrape all the “noodles” into a mixing bowl.
While hot, mix in the remaining ingredients (cheese, olive oil, butter, pepper, salt). Enjoy hot!
For more veggie side ideas for your Thanksgiving menu, check out this story from Mother mag posted yesterday.
And for more squash ideas…
Yellow Squash Ribbon Quiche (vegetarian)
Roasted Acorn Squash with Sage Butter (gluten free)
Coconut-Curry Butternut Soup (vegan)
