Cheese and Pepper (Cacio e Pepe) Spaghetti Squash
- Level: Easy
- Yield: 4 appetizer or side dish servings, or 2 main course servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 287
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 23
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 13
- Cholesterol
- 34
- Sodium
- 1147
- Total: 20 min
- Prep: 7 min
- Cook: 13 min
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
- 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.