Cheese and Pepper (Cacio e Pepe) Spaghetti Squash (Rachael Ray) |
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Prep Time: 7 Minutes Cook Time: 13 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 (4 pound) spaghetti squash |
2 tablespoons extra virgin olive oil |
1 cup grated romano |
salt and lots of coarsely ground black pepper |
Directions:
1. 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.
2. 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.
3. Toss squash with reserved liquid and dress with extra-virgin olive oil, lots of cheese, salt to taste, and lots of black pepper. Serve.
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