Steps to Make Quick Cacio e pepe Spaghetti Squash with chive pesto

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, cacio e pepe spaghetti squash with chive pesto. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Cacio e pepe Spaghetti Squash with chive pesto is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Cacio e pepe Spaghetti Squash with chive pesto is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have cacio e pepe spaghetti squash with chive pesto using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Cacio e pepe Spaghetti Squash with chive pesto:

1. Make ready medium spaghetti squash
2. Prepare unsalted butter
3. Take chives, washed and chopped roughly
4. Prepare chopped garlic, divided
5. Get sea salt, divided
6. Make ready fresh cracked black pepper
7. Make ready raw brazil nuts
8. Get lemon juice
9. Make ready olive oil
10. Make ready grated parmesan cheese, divided

Steps to make Cacio e pepe Spaghetti Squash with chive pesto:

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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