Without Fail Serving Recipe Cacio e pepe Spaghetti Squash with chive pesto Very Delicious

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10 ingredients, 5 steps, cooking Cacio e pepe Spaghetti Squash with chive pesto

Good Afternoon all, at this time you can present recipe Cacio e pepe Spaghetti Squash with chive pesto with 10 ingredients and 5 steps. Next this is how to prepare, please observe carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 10 ingredients and 5 stages of easy cooking Cacio e pepe Spaghetti Squash with chive pesto.

Ingredients all Cacio e pepe Spaghetti Squash with chive pesto

1. You need 1 : medium spaghetti squash.
2. It’s 2 tbsp : unsalted butter.
3. It’s 1/3-1/2 c : chives, washed and chopped roughly.
4. It’s 1/2-1 tbsp : chopped garlic, divided.
5. Prepare 1/4-1/2 tsp : sea salt, divided.
6. It’s 1/4-1 tsp : fresh cracked black pepper.
7. Prepare 3 : raw brazil nuts.
8. You need 1/2 tbsp : lemon juice.
9. You need 1/2-1 tsp : olive oil.
10. You need 1/4-1/3 c : grated parmesan cheese, divided.

If all composition Cacio e pepe Spaghetti Squash with chive pesto it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Step by Step Cooking 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.
   
6. Finish and Enjoy.

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