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

Preheat oven to 400 degrees.

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.

Remove the squash from the oven and let cool.

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

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.

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.

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.

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.

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.

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!