Keto Friendly Low Carb Cacio e Pepe Spaghetti Squash
by Robyn SchmidtCraving the ultimate comfort food that feels like a decadent, creamy dish with loads of flavor? This is everything and MORE!
Keto Friendly Dairy Free Low Carb Cacio e Pepe Spaghetti Squash
Rated 5.0 stars by 1 users
Category
Mains
Servings
6
This creamy decadent riff on a traditional Italian dish is low carb and keto friendly! Serve with some chicken meatballs and a side salad for a complete meal
Author:Robyn Schmidt
Ingredients
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1 whole spaghetti squash
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⅓ cup nutritional yeast
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¼ cup unsalted cashew butter
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2 tablespoons white miso paste
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1 tablespoon whole black peppercorns
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¼ cup extra-virgin olive oil
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½ tsp kosher salt
Directions
Preheat oven to 400F. Slice spaghetti squash in half lengthwise and scoop out seeds (a grapefruit spoon works best). Drizzle with EVOO and sprinkle with salt and pepper. Poke a few holes on the outside with a fork or sharp knife and roast face down for 30 minutes.
Remove spaghetti squash from oven and allow to cool. Using a fork, remove the flesh of the spaghetti squash (they should look noodle like) and transfer to a paper towel lined bowl.
Meanwhile, crush 1 tbsp Black peppercorns- if you don’t have a spice mill it’s easiest in a plastic bag or cheesecloth using a mallet. Heat ¼ c EVOO in a saucepan over medium heat. Add ¾ of the peppercorns, reserving some.
Toast peppercorn until fragrant, about 3 minutes.
Meanwhile, combine nutritional yeast, miso paste, salt and cashew butter in a small bowl and mix well.
Add cashew butter mixture to the peppercorn and oil mixture and reduce heat slightly. Stir to combine (it will be thick and clumpy)
Add 1 ¼ c warm water while whisking over medium low heat until sauce is smooth, thick and bubbly.
Add spaghetti squash to saucepan and toss to coat. Remove from heat
Serve with a sprinkling of fresh pepper!