foodie: cacio e pepe spaghetti squash (i.e. cheese & pepper)

after watching a chef make cacio e pepe (i.e. cheese and pepper) spaghetti on the martha stewart show, i couldn't get the recipe out of my head.  the simple combo of parmesan and fresh cracked pepper just sounded so appealing -- and simple to make!  i swapped out the traditional pasta for spaghetti squash and added in a few extra veggies for some texture and flavor, and the final result was delish!

here's what you'll need for pasta for 4...

1 spaghetti squash
1/4 head of cauliflower, chopped
1/2 onion, chopped
1/2 cup peas, defrosted in microwave
1/2 cup parmesan, grated or shredded
1 tbsp garlic
2 tbsp heavy cream
salt & pepper
olive oil

1. first off, you have to roast your spaghetti squash - pierce the skin with a fork and roast in the oven on 400 for 40 min or so until it is super tender.  allow to cool, cut in half and scoop out seeds.  shred flesh with a fork and set aside.

2. as the squash bakes, saute the onion and cauliflower in some olive oil until tender and slightly caramelized.  as it cooks, season with garlic, salt and pepper.

3. in a large bowl or pot, mix together cooked veggies, parmesan, heavy cream, salt and LOTS of fresh cracked pepper.  add in squash and peas.  toss to combine.

this dinner was super simple, and totally delicious.  enjoy it on its own, or serve it with a simple side salad or piece of baguette.

bon appetit!