Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cacio e pepe spaghetti squash with chive pesto. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cacio e pepe Spaghetti Squash with chive pesto is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Cacio e pepe Spaghetti Squash with chive pesto is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have cacio e pepe spaghetti squash with chive pesto using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Cacio e pepe Spaghetti Squash with chive pesto:

1. Take 1 medium spaghetti squash
2. Get 2 tbsp unsalted butter
3. Prepare 1/3-1/2 c chives, washed and chopped roughly
4. Get 1/2-1 tbsp chopped garlic, divided
5. Take 1/4-1/2 tsp sea salt, divided
6. Take 1/4-1 tsp fresh cracked black pepper
7. Make ready 3 raw brazil nuts
8. Get 1/2 tbsp lemon juice
9. Get 1/2-1 tsp olive oil
10. Get 1/4-1/3 c grated parmesan cheese, divided

Steps to make Cacio e pepe Spaghetti Squash with chive pesto:

1. Bake spaghetti squash at 400° F for 50- 60 minutes until well cooked.
2. Melt butter in a pan. Add 1 heaping spoonful of chopped garlic or 2-3 cloves of garlic chopped to butter and heat gently until garlic is golden brown. Add salt and pepper to taste. If you like a traditional cacio e pepe with a lot of pepper flavor, use a full tsp.
3. Chop chives to macerate and smash brazil nuts with a heavy knife handle until well crushed. Squeeze lemon juice on chives, drizzle with olive oil, sprinkle with salt and add a 1/2 tsp of chopped garlic to chives. Mix and crush together with brazil nuts with a fork to make a quick pesto. Let flavors meld while preparing the rest of dish.
4. Cut spaghetti squash in half. Use a fork to separate squash strands and place in a bowl. Add garlic butter and most of parmesan. Reserve 2-3 tbsp to top dish. Mix well.
5. Plate, top with chive pesto and remaining parmesan cheese. You may return squash to squash shells, broil in oven then top with chive pesto and cheese then serve if desired.

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