Hey everyone, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, cacio e pepe spaghetti squash with chive pesto. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Cacio e pepe Spaghetti Squash with chive pesto is one of the most favored of current trending meals on earth. It is simple, it's quick, it tastes delicious. It's enjoyed by millions daily. Cacio e pepe Spaghetti Squash with chive pesto is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook cacio e pepe spaghetti squash with chive pesto using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Cacio e pepe Spaghetti Squash with chive pesto:

1. {Take 1 of medium spaghetti squash.
2. {Take 2 tbsp of unsalted butter.
3. {Prepare 1/3-1/2 c of chives, washed and chopped roughly.
4. {Prepare 1/2-1 tbsp of chopped garlic, divided.
5. {Take 1/4-1/2 tsp of sea salt, divided.
6. {Get 1/4-1 tsp of fresh cracked black pepper.
7. {Take 3 of raw brazil nuts.
8. {Make ready 1/2 tbsp of lemon juice.
9. {Take 1/2-1 tsp of olive oil.
10. {Get 1/4-1/3 c of grated parmesan cheese, divided.

Instructions to make Cacio e pepe Spaghetti Squash with chive pesto:

1. Bake spaghetti squash at 400° F for 50- 60 minutes until well cooked..
2. 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..
3. 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..
4. 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..
5. 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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