CACIO E PEPE (CHEESE AND PEPPER) SPAGHETTI SQUASH

Cacio e Pepe (Cheese and Pepper) Spaghetti Squash image

Yield 4 servings

Number Of Ingredients 4

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

Steps:

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