Photo of Spaghetti squash cacio e pepe by Daphne Oz by WW

Spaghetti squash cacio e pepe by Daphne Oz

SmartPoints® value per serving
Total Time
1 hr
15 min
45 min


Uncooked spaghetti squash

1 medium, halved lengthwise and seeded (about 2 3/4 lb)

Extra virgin olive oil

2 tbsp(s)

Kosher salt

1 tsp(s)

Garlic clove(s)

2 clove(s), medium

Grated parmigiano reggiano

8 tbsp(s)

Black pepper

1 pinch, freshly cracked (or to taste)


  1. Preheat the oven to 400°F.
  2. Place both squash halves cut side up on a rimmed baking sheet, coat squash with a few sprays from an oil mister, and season each with 1/2 tsp of the salt. Use a Microplane-style rasp to grate 1 garlic clove over each half, then rub it into the squash.
  3. Roast the squash for 45 minutes to 1 hour, until a fork easily slips all the way through and the flesh fluffs into spaghetti-like strands.
  4. Let the squash cool for 10 minutes, then shred it with a fork. Transfer the strands to a large bowl. Add the Parmigiano and 2 tbsp olive oil, then toss and season with additional salt and pepper to taste.
  5. Serving size: 1/4 of squash and 2 tbsp cheese


This recipe is originally from The Happy Cook by Daphne Oz. It has been modified and printed here with permission. Photo credit: Amy Neunsinger Photography