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Cacio e Pepe (Cheese and Pepper) Spaghetti Squash

While the squash cooks, work on the chops (recipe follows).

Recipe information

  • Yield

    4 servings

Ingredients

1 4-pound spaghetti squash
2 tablespoons extra-virgin olive oil (EVOO)
1 cup grated Romano cheese
Salt and lots of coarse ground black pepper

Preparation

  1. Step 1

    To microwave squash: Cut in half and seed. Place 1/4 inch water in a microwave-safe dish. Place the squash in the dish, the cut sides down—the sides will overlap. Cover with plastic wrap and microwave on High for 13 minutes. Reserve 1/4 cup of the cooking liquid in a bowl. Shred the squash and add the “spaghetti” to the bowl with the reserved liquid.

    Step 2

    To boil squash: Cut in half and seed. Boil the squash until tender, 15 to 20 minutes. Place 1/4 cup, a ladleful, of cooking water into a bowl, then drain and shred the squash. Transfer to the bowl with the reserved liquid.

    Step 3

    Toss the squash with the reserved liquid and dress with EVOO, lots of cheese, salt to taste, and lots of black pepper and serve.

Rachael Ray's 30-Minute Get Real Meals
TagsSpaghettiPastaCheeseDairySideDinnerGluten FreeNut FreeVegetarianWeeknight MealsEasySimmerMicrowaveCookbooks
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