Description
This Spaghetti Squash Cacio e Pepe recipe is a delicious, low-carb twist on the classic Italian dish, featuring tender spaghetti squash strands coated in a creamy Parmesan and pepper sauce with sautéed chicken, sun-dried tomatoes, garlic, and spinach. It’s a flavorful, hearty meal perfect for a weeknight dinner.
Ingredients
Scale
Squash
- 1 medium spaghetti squash
Chicken
- 1 pound boneless, skinless chicken, cut into bite size pieces
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
Sauce
- 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
Garnish
- Fresh parsley, 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 microwave on high for 8-12 minutes or until tender. Let it cool while preparing the chicken.
- Season the Chicken: Season the chicken pieces evenly with salt, pepper, and Italian seasoning.
- Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken and cook for about 7 minutes until no longer pink in the center.
- Keep the Chicken Warm: Remove the cooked chicken from the pan and place it on a plate. Tent with aluminum foil to keep it warm.
- Sauté Aromatics: Add the remaining tablespoon of butter to the same pan. Add the minced garlic and shallot, cooking for 1-2 minutes until softened and fragrant.
- Add Sun-Dried Tomatoes: Stir in the julienned sun-dried tomatoes and cook for an additional minute to blend flavors.
- Create the Sauce: Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
- Combine Ingredients: Turn off the heat. Stir in the grated Parmesan cheese and baby spinach until the spinach wilts. Return the cooked chicken and any accumulated juices to the pan, stirring to combine.
- Prepare the Squash Strands: Once cool enough to handle, cut the spaghetti squash in half lengthwise, scoop out the seeds, and use a fork to scrape out the spaghetti-like strands.
- Mix Squash with Sauce: Stir the spaghetti squash strands into the creamy sauce until evenly coated.
- Garnish and Serve: Garnish with fresh parsley if desired and serve warm.
Notes
- To save time, cook the spaghetti squash ahead of time and reheat when needed.
- 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 for 45-60 minutes until tender.
- Store leftovers in an airtight container in the refrigerator and consume within 3 to 5 days.
- Nutritional information is an estimate and may vary depending on ingredient brands and portion sizes.
Keywords: spaghetti squash, cacio e pepe, low-carb, chicken recipe, Italian, creamy sauce, healthy dinner