Cheese and Pepper (Cacio e Pepe) Spaghetti Squash (Rachael Ray) Recipe
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Directions:
- To microwave squash, cut in half and seed. Place 1/4-inch water in a microwave safe dish. Place squash in dish, cut sides down - sides will overlap. Cover with plastic wrap and microwave on high power 13 minutes. Reserve 1/2 cup liquid in a bowl. Shred squash and add the spaghetti to bowl with liquid.
- To boil squash: cut in half and scrape out seeds. Boil squash until tender, 15 to 20 minutes. Place 1/2 cup cooking water into a bowl, then drain and shred the squash. Transfer to a bowl with reserved liquid.
- Toss squash with reserved liquid and dress with extra-virgin olive oil, lots of cheese, salt to taste, and lots of black pepper. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.47 Kcal (1379 kJ) | ||
| Calories from fat | 220.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.5g | 38% | |
|---|---|---|---|
| Cholesterol | 61.52mg | 21% | |
| Sodium | 729.22mg | 30% | |
| Potassium | 173.39mg | 4% | |
| Total Carbs | 10.3g | 3% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 20.06g | 40% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 655.4mg | 66% | |
| Amount Per 100 g | |||
| Calories | 183.12 Kcal (767 kJ) | ||
| Calories from fat | 122.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.62g | 38% | |
|---|---|---|---|
| Cholesterol | 34.19mg | 21% | |
| Sodium | 405.29mg | 30% | |
| Potassium | 96.37mg | 4% | |
| Total Carbs | 5.73g | 3% | |
| Sugars | 2.22g | 16% | |
| Dietary Fiber | 1.26g | 9% | |
| Protein | 11.15g | 40% | |
| Vitamin C | 1.3mg | 4% | |
| Iron | 0.3mg | 3% | |
| Calcium | 364.3mg | 66% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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