to make - CACIO Y PEPE SPAGHETTI SQUASH
CACIO Y PEPE SPAGHETTI SQUASH
recipe inspired by: Mattew Kenney, Plant Food and Wine in Venice
recipe type: to bake, to dinner, to lunch, to raw
cuisine: raw, vegan,plantbased, glutenfree, dairyfree
what you need:
1 spaghetti squash
pepper and salt
( if you want you can roast the butternut with thyme, rosemary, garlic head,...)
what do do:
cut the spaghetti squash in two, lenghtwise.
remove the seeds. You could save them and make some flavored raosted pumpkin seeds afterwards.
Rub the cut sides with some coconut oil. Sprinkle with seasalt and pepper. Place the squash, with the cut sides facing upwards, on a baking tray in a preheated oven at 165*.
Bake untill tender for 40min up to an hour... Slowly roasted is the best!
If using thyme or rosemary, add them on top of the squash. If using garlic, cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with 1 teaspoon of the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on the baking sheet with the squash. Bake until the garlic soft and roasted, 35 to 40 minutes. Set aside to cool.
CACIO Y PEPE CREAM
what you need:
1/2 cup soaked cashews
1/4 en 1/8 cup of water
1/4 tablespoon black peppercorns
squeeze of 1 lemon
1/2 tablespoon nutritional yeast - gives it the cheesy flavor
1/2 teaspoon sea salt
what to do:
Using a high-speed blender, blend all ingredients until smooth. Taste and adjust
seasonings, if needed.
Once the spaghetti squash is soft, remove from the oven. Take a fork and scrape the interior. Creating the spaghetti.
You could use the squash half as a bowl, or scrape out everything and plate it.
Drizzle a serious amount of the souce into the spaghetti squash.
Add some more black pepper!