Cheese And Pepper (Cacio E Pepe) Spaghetti Squash

Recipe Ingredients

1		Spaghetti squash - (abt 4 lbs)
2 tablespoons	30ml	Extra-virgin olive oil
1 cup	146g / 5.1oz	Grated Romano cheese
		Salt - to taste
		Lots of coarsely-ground black pepper

Recipe Instructions

To microwave squash, cut in half and seed. Place 1/4-inch water in a microwave safe dish. Place squash in dish, cut-sides down -- sides will overlap. Cover with plastic wrap and microwave on high power 13 minutes. Reserve 1/2 cup liquid in a bowl. Shred squash and add the "spaghetti" to bowl with liquid.

To boil squash: cut in half and scrape out seeds. Boil squash until tender, 15 to 20 minutes. Place 1/2 cup cooking water into a bowl, then drain and shred the squash. Transfer to a bowl with reserved liquid.

Toss squash with reserved liquid and dress with extra-virgin olive oil, lots of cheese, salt to taste, and lots of black pepper. Serve.

This recipe yields 4 appetizer or side dish servings, or 2 main course servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E17) - from the TV FOOD NETWORK

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