Description
This Spaghetti Squash Cacio e Pepe recipe offers a healthy and flavorful twist on the classic Italian pasta dish by using spaghetti squash instead of traditional pasta. Tender roasted spaghetti squash strands are combined with sautéed chicken, creamy garlic sauce, sun-dried tomatoes, and fresh baby spinach for a comforting and nutritious meal packed with flavor.
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash
Chicken and Seasoning
- 1 pound boneless, skinless chicken, cut into bite-size pieces
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
Sauce and Vegetables
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons sun-dried tomatoes, packed in oil, drained and julienne cut
- 1 cup heavy cream
- 1/3 cup Parmesan cheese, grated
- 3 ounces baby spinach
- Fresh parsley, for garnish (optional)
Instructions
- Cook the Spaghetti Squash: Carefully pierce the spaghetti squash several times in the center with a knife. Place it on a microwave-safe plate and cook on high for 8-12 minutes, or until tender. Let cool while you prepare the chicken.
- Season the Chicken: Sprinkle the chicken pieces with salt, pepper, and Italian seasoning evenly, ensuring all pieces are well-coated.
- Sauté the Chicken: Melt 1 tablespoon butter in a large, deep skillet over medium-high heat. Add the seasoned chicken and cook until no longer pink in the center, about 7 minutes. Remove the chicken from the pan and place on a plate, tenting with foil to keep warm.
- Sauté Aromatics: Add the remaining tablespoon of butter to the same skillet, then stir in the minced garlic and shallot. Cook for 1-2 minutes until they just start to soften and become fragrant.
- Add Sun-Dried Tomatoes: Stir in the julienned sun-dried tomatoes and cook for an additional minute to blend flavors.
- Prepare Cream Sauce: Pour in the heavy cream and cook until it becomes hot and bubbly, about 1-2 minutes.
- Add Cheese and Spinach: Turn off the heat and stir in the grated Parmesan cheese and baby spinach until the spinach wilts. Return the cooked chicken and its juices to the pan and mix well.
- Prepare the Spaghetti Squash: Once cooled, cut the spaghetti squash in half lengthwise and remove the seeds. Using a fork, scrape out the squash strands.
- Combine Squash and Sauce: Stir the cooked spaghetti squash strands into the cream sauce mixture until evenly coated.
- Garnish and Serve: Garnish with fresh parsley if desired, then serve immediately while warm.
Notes
- To save time, cook the spaghetti squash ahead of time and reheat when ready to assemble the dish.
- You can roast the spaghetti squash instead of microwaving: cut in half lengthwise, remove seeds, drizzle with olive oil, season with salt and pepper, and roast at 350°F (175°C) for 45-60 minutes until tender.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Nutritional information is an estimate and may vary depending on specific ingredients used.
Keywords: spaghetti squash, cacio e pepe, chicken, creamy garlic sauce, sun-dried tomatoes, healthy pasta alternative, low carb, Italian recipe