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Before you jump to Cacio e pepe Spaghetti Squash with chive pesto recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.
You already know that you need to have a fit and healthy heart. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy too. You already know that working out on a regular basis and sticking to a healthy lifestyle both factor to a great extent into the overall health of your heart. Did you already know, however, that there are a number of foods that can help you have a healthy heart? Go on reading to learn which foods are beneficial for your heart.
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We hope you got insight from reading it, now let’s go back to cacio e pepe spaghetti squash with chive pesto recipe. You can have cacio e pepe spaghetti squash with chive pesto using 10 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Cacio e pepe Spaghetti Squash with chive pesto:
- Get 1 medium spaghetti squash
- Prepare 2 tbsp unsalted butter
- Provide 1/3-1/2 c chives, washed and chopped roughly
- Provide 1/2-1 tbsp chopped garlic, divided
- Prepare 1/4-1/2 tsp sea salt, divided
- Prepare 1/4-1 tsp fresh cracked black pepper
- Take 3 raw brazil nuts
- You need 1/2 tbsp lemon juice
- Prepare 1/2-1 tsp olive oil
- Take 1/4-1/3 c grated parmesan cheese, divided
Instructions to make Cacio e pepe Spaghetti Squash with chive pesto:
- Bake spaghetti squash at 400° F for 50- 60 minutes until well cooked.
- 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.
- 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.
- 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.
- 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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