Creamy Cacio e Pepe Spaghetti Squash Boats
Garlicky, creamy, cheesy spaghetti squash “boats,” make for the perfect main course when topped or served with a simply prepared protein such as shrimp, scallops, or roasted pork loin. Or, serve them alongside a crisp green salad for a vegetarian meal that packs SO much flavor in every tangled bite.
Ingredients
Units
Scale
- 1 spaghetti squash
- Salt and freshly ground/cracked pepper
- Olive oil, as directed
- 4 ounces herb and garlic cheese spread (such as Boursin or Alouette)
- 1/2 cup milk
- 1 egg
- 1/2 cup freshly grated pecorino or parmesan cheese
- 1 teaspoon dried oregano or Italian seasoning
- 6 slices provolone cheese
- 1 cup panko breadcrumbs
Instructions
- Preheat the oven to 400 degrees F. Adjust the oven rack to the middle position. Place the whole squash directly on the oven rack and roast for 30 minutes. Let it/them cool until easily handled, and then cut in half, lengthwise (not only does this pre-roast give the squash a head start, it makes it SO much easier and safer to cut).
- Scoop out and discard the seeds (or save them for another use, if you like). Place the squash halves into/onto a baking dish (any size that fits is great). Season the squash flesh generously with salt and lots of freshly ground black pepper.
- Meanwhile in a bowl, mix together the cheese spread, milk, egg, grated cheese, oregano/seasoning, and salt and (lots of) pepper to taste. Divide the mixture between the squash halves, just pouring it into the cavities carefully to avoid spilling. I like to use a fork to pull back the strands a bit, allowing the thin mixture to really sink down and all around (this is why the cream is thinner, rather than super thick).
- Top with the provolone slices, shingling them across the tops of the boats (this is the part that gets super browned and crunchy)
- Cover with foil and bake for 25 minutes.
- Toss the breadcrumbs with enough olive oil to just coat them and season lightly with salt. Remove the foil, top the squash evenly with the breadcrumbs (half on each) and bake until very golden brown and bubbly; about 12 to 15 more minutes. If parts of the surface are browning too fast or faster than the rest, just lay a small piece(s) of foil right over them. This will slow it down, while the rest continues to brown. Enjoy!