Cacio e Pepe (Cheese and Pepper) Spaghetti Squash

• 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

1. To microwave squash: Cut in half and seed.
2. Place 1/4 inch water in a microwave-safe dish.
3. Place the squash in the dish, the cut sides downthe sides will overlap.
4. Cover with plastic wrap and microwave on High for 13 minutes.
5. Reserve 1/4 cup of the cooking liquid in a bowl.
6. Shred the squash and add the spaghetti to the bowl with the reserved liquid.
7. To boil squash: Cut in half and seed.
8. Boil the squash until tender, 15 to 20 minutes.
9. Place 1/4 cup, a ladleful, of cooking water into a bowl, then drain and shred the squash.
10. Transfer to the bowl with the reserved liquid.
11. Toss the squash with the reserved liquid and dress with EVOO, lots of cheese, salt to taste, and lots of black pepper and serve.

extravirgin olive oil, romano cheese, salt

Taken from www.epicurious.com/recipes/food/views/cacio-e-pepe-cheese-and-pepper-spaghetti-squash-374802 (may not work)