Spaghetti squash & cacio e pepe chickpeas
Here’s a seasonal autumnal riff on our Cacio e pepe chickpeas, which we first served with our game-changing roasted peperonata back in the summer.
Seasonal food.
The weekly veg box has offered up all sorts of squashes and pumpkins at the moment; they are at the very height of their growing season here in the UK in November and we’re enjoying them daily while we can.
Green Kabocha squash were a new one to us this year and their flavour was exceptional - sweet, nutty and complex. We’ve found that meaty, velvety Crown Prince is optimum for our Baron Bigod Pumpkin fondue (recipe coming soon), and Red Kuri squash are fantastic in this rosemary roasted squash ribollita.
This recipe calls for none other than the unique, mad and brilliant spaghetti squash! It’s one of a kind and evokes childlike surprise and joy. You can find all the info for the cacio e pepe chickpeas here, and this page will talk you through the baking of the squash.
Prep time: 5 mins.
Cooking time: 40 mins.
This recipe serves 2-4, depending on the size of the squash.
Vegcentic wine pairing.
This pairing is a strait-forward one. Cheesy flavours go with more cheesy flavours. Chenin Blancs can take on buttery textures and offer cheesy aromas. Find out why here. Seek out a bold, oaked Chenin from South Africa with a funky whiff of Gruyère or parmesan on the nose!
Ingredients:
1 large spaghetti squash
2 tbsp olive oil
½ tsp flakey sea salt
Method:
Preheat the oven to 180C and have an oven rack near in the middle.
Rinse and wring out a thin tea towel or several squares of kitchen paper. Use this to secure your chopping board to the counter. Press it down well.
Very carefully half the spaghetti squash in two, lengthways. A sharp knife is key, a blunt knife can be very dangerous for this as you will have to use extra force.
Scoop out the seeds and tendrils and discard, then lightly rub both halves with some olive oil, inside and out and season with flakey sea salt.
Sit the squash cut side down on a lined baking tray. This will prevent ‘pools’ forming in the hollows and the squash becoming soggy.
Roast in the preheated oven for 40 mins. This offers ‘al dente’ spaghetti which is ideal; if the squash is over roasted it can become very soft and the spaghetti strands will loose definition.
Allow the squash to steam dry for 2 minutes before using a fork to scrape up the strands and tumble into warmed bowls
Drizzle with a little olive oil and season generously with salt and pepper before topping with your creamy, cheese, peppery chickpeas.