Cacio e Pepe Spaghetti Squash Pie

by Pamela

Cacio e Pepe Spaghetti Squash Pie

Cacio e pepe is a simple, four ingredient pasta dish that’s typically eaten as a snack, but this recipe is a twist on the classic dish. Cacio e pepe spaghetti squash pie is an easy no-fuss dinner that’s perfect when served with a green salad and a glass of red wine.

I got the idea for this pie from Justin Chapple over at Food and Wine. He put together a cacio e pepe spaghetti pie that looked so irresistible that I just couldn’t resist putting my twist on it. Instead of using spaghetti, I used spaghetti squash.

Spaghetti Squash

Vegetable noodles are still all the rage right now, but they usually require one of those spiralling machines, a mandoline, or peeler to make vegetable spaghetti. But the original vegetable spaghetti is the good ol’ spaghetti squash. Just cook it, scrape it and you’ve got vegetable spaghetti. Easy peasy.

We loved this pie! Craig couldn’t get enough of it. It’s cheesy, peppery and slightly salty with a crispy top. It’s perfect for a simple dinner. You don’t have to worry about leftovers being mushy either. The next day, this spaghetti squash pie tastes even better, it gives the ingredients time to mingle a little bit more. To keep the top crunchy, I re-heated it in a saute pan and flipped it over on both sides. This warmed up the middle and the top gets crunchy all over again.

Cacio e Pepe Spaghetti Squash Pie

I don’t think you’ll miss the carbs in this pie by swapping out the spaghetti with spaghetti squash either. The whole thing is very filling, just like when it includes pasta.

Get more vegetables in your life, plus a little more cheese too. Make up this cacio e pepe spaghetti squash pie and enjoy a simple and tasty dinner.

Cacio e Pepe Spaghetti Squash Pie
Prep time
Cook time
Total time
Cacio e pepe literally means cheese and pepper. This spaghetti squash pie makes you forget you're eating vegetables. It's vegetable mac and cheese.
Recipe type: Dinner
Cuisine: Italian
Serves: 8
  • 3 pound spaghetti squash
  • olive oil
  • kosher salt
  • 1 cup milk
  • ¾ cup grated Parmigiano-Reggiano cheese
  • 3 large eggs, lightly beaten
  • 2½ teaspoons ground black pepper
  • 1½ teaspoons kosher salt
  • 6 ounces Fontina cheese, shredded (2 cups)
  • 6 ounces sharp white cheddar cheese, shredded (2 cups)
  • Butter, for greasing pan
  1. Preheat the oven to 425°.
  2. Cut spaghetti squash in half, lengthwise, and scrape out seeds until inside is smooth.
  3. Lightly coat cut sides of squash with olive oil and sprinkle with kosher salt.
  4. Bake, cut sides down, for 40 minutes.
  5. Once squash is cool enough to handle, scrape out insides into a large bowl.
  6. Mix the spaghetti squash, milk, Parmigian, eggs, pepper, salt and 1½ cups each of the Fontina and cheddar cheeses.
  7. Generously butter the bottom and sides of 9" springform pan.
  8. Scrape mixture into the springform pan, then sprinkle the top with the remaining ½ cup each of Fontina and cheddar.
  9. Bake for 35 to 40 minutes, until the cheese is melted and bubbling. (The pie may already be quite browned and you can skip the next step.)
  10. Turn on the broiler and broil the pie 8 inches from the heat for 2 to 3 minutes, until browned on top.
  11. Transfer to 
a rack and let cool for 15 minutes. Remove the outer ring of the pan.
  12. Cut the pie into wedges and serve.


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John/Kitchen Riffs March 9, 2016 at 10:21 am

Love cacio e pepe! Never thought to have it either with spaghetti squash or as a pie. Fun idea! And tasty. 🙂 Thanks.

Pamela March 14, 2016 at 9:24 am

Hi John, this dish is even easier to make than the original cacio e pepe because of all the extra cheeses.

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