Cheese and Pepper Spaghetti Squash |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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It's one of Rachel Ray's and it so easy and tasty and QUICK. Excellent side dish for any kind of grilled meat or fish. Ingredients:
1 (4 lb) spaghetti squash |
2 tablespoons extra virgin olive oil |
1 cup grated romano cheese |
1/2 teaspoon coursely ground black pepper |
salt |
Directions:
1. Cut squash in half and scrape out the middle seeds.
2. Boil squash for 15-20 minutes (until tender and you start to see squash forming into strands and starting to fall away.).
3. Place 1/2 cup of the cooking liquid in a bowl.
4. Drain squash and shred it into spaghetti-like strands with a fork.
5. Transfer spaghetti strands to the bowl with the cooking liquid, and toss it along with all the other ingredients. Serve warm.
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