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Bottom-Friendly Cacio e Pepe With Spaghetti Squash and Pumpkin Seeds



Active Time:

30 min

Total Time:

1 hr 15 min

Why is this better on your bottom?

  • Plant-based "cream" sauce 

  • Plant-based "parmesan" 

  • Happy balance of pasta mixed with spaghetti squash

More butt & gut goodies

Bottom-Friendly Tiramisu
Bottom-Friendly Cream
Bottom-Friendly Chicken & Waffles
  1. Preheat oven to 400 degrees.

  2. Slice the spaghetti squash in half lengthways, remove the ends and seeds, cover in olive oil and place on a small baking sheet. Roast the spaghetti squash for 35-40 minutes.

  3. Remove the squash from the oven and let cool.

  4. Place a large stock pot filled with water 3/4 way over high heat and cover.

  5. Once the water begins to boil, heavily salt the pasta water, add spaghetti and cook 2 minutes less according to the package's instruction for al dente. If the package says 8 minutes for al dente, you'll cook the pasta for 6 minutes. Reserve the cup of pasta water and strain the pasta.

  6. While the squash cools, to a small mixing bowl, add nutritional yeast, butter, and miso paste and mix together to create a thick, pasty mixture. Set aside.

  7. To a skillet over medium high heat, add pumpkin seeds and toast until fragrant, 2-3 minutes. Stir the pumpkin seeds continuously because they can burn easily. Once toasted, remove the seeds from the pan and set aside.

  8. To the same skillet, add 3 tbsp olive oil and once hot, add the 1 tbsp of black pepper. Stir continuously for 30 seconds to toast the pepper. Add the paste mixture and 1/2 cup of reserved pasta water. Whisk until creamy and smooth. Turn the heat down to low.

  9. Using a fork, shred inside of the butternut squash from the edges toward the center to create spaghetti strands. Mix these with your cooked pasta. Once all the spaghetti squash has been shredded, add the spaghetti hybrid to the sauce and toss to coat. Add more pasta water if the pasta needs moisture or is looking dry. Add toasted pumpkin seeds and toss again.

  10. Cook in the sauce for about three minutes. Plate the pasta, top with a drizzle of olive oil and another crack of black pepper. Bottoms up!


For the Pasta:

  • 16 oz spaghetti

  • 1 spaghetti squash, seeds removed

For the sauce:

  • 1/3 cup nutritional yeast

  • 1/4 cup butter or vegan butter, room temperature

  • 2 tbsp miso paste

  • 1/4 cup pumpkin seeds

  • 1 tbsp black pepper

  • 3 tbsp olive oil

  • 1/2-1 cup of reserved cooking water from the boiling pasta

For the topping:

  • Drizzle of olive oil

  • Crack of fresh ground black pepper

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