//]]> Easiest Way to Make Speedy Cacio e pepe Spaghetti Squash with chive pesto | Make Your Favorite Restaurant Dishes At Home!

17/11/2020 16:16

Easiest Way to Make Speedy Cacio e pepe Spaghetti Squash with chive pesto

by Franklin Hines

Cacio e pepe Spaghetti Squash with chive pesto
Cacio e pepe Spaghetti Squash with chive pesto

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, cacio e pepe spaghetti squash with chive pesto. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Add salt and pepper to taste. Remove from the oven and let rest until it's cool enough to handle. When the squash is cool, use a large kitchen spoon to scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in a bowl with the extra virgin olive oil.

Cacio e pepe Spaghetti Squash with chive pesto is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Cacio e pepe Spaghetti Squash with chive pesto is something which I’ve loved my entire life. They are nice and they look fantastic.

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

 

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The ingredients needed to make Cacio e pepe Spaghetti Squash with chive pesto:
  1. Take 1 medium spaghetti squash
  2. Prepare 2 tbsp unsalted butter
  3. Get 1/3-1/2 c chives, washed and chopped roughly
  4. Get 1/2-1 tbsp chopped garlic, divided
  5. Prepare 1/4-1/2 tsp sea salt, divided
  6. Prepare 1/4-1 tsp fresh cracked black pepper
  7. Make ready 3 raw brazil nuts
  8. Prepare 1/2 tbsp lemon juice
  9. Get 1/2-1 tsp olive oil
  10. Take 1/4-1/3 c grated parmesan cheese, divided

Using a fork scrape out the squash flesh into a bowl; it will separate into spaghetti-like strands. Toss well and serve immediately, or to make the chickpeas, continue on. To make the chickpeas: Heat the oil in a large pan over medium heat. Drizzle olive oil over the cut sides of the spaghetti squash and sprinkle with a pinch of salt and pepper.


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Instructions 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.

To make the chickpeas: Heat the oil in a large pan over medium heat. Drizzle olive oil over the cut sides of the spaghetti squash and sprinkle with a pinch of salt and pepper. Instructions Halve squash and remove seeds. Once tender, use a fork to pull out squash strands. Instructions Cook the spaghetti squash: follow Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.

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