Cheese and Pepper (Cacio e Pepe) Spaghetti Squash

  • Level: Easy
  • Total: 20 min
  • Prep: 7 min
  • Cook: 13 min
  • Yield: 4 appetizer or side dish servings, or 2 main course servings
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1 (4 pound) spaghetti squash

2 tablespoons extra virgin olive oil

1 cup grated Romano

Salt and lots of coarsely ground black pepper


  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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