SPAGHETTI SQUASH CACIO E PEPE BY DAPHNE OZ | RECIPES | WW USA

Spaghetti squash cacio e pepe by Daphne Oz | Recipes | WW USA image

Provided by @MakeItYours

Number Of Ingredients 6

1 medium Uncooked spaghetti squash halved lengthwise and seeded (about 2 3/4 lb)
1 tsp Kosher salt
2 clove(s) Garlic clove
8 Tbsp Grated Parmigiano-Reggiano
2 Tbsp Extra virgin olive oil
1 pinch(es) Black pepper freshly cracked (or to taste)

Steps:

Preheat the oven to 400°F.
Place both squash halves cut side up on a rimmed baking sheet, coat squash with a few sprays from an oil mister, and season each with 1/2 tsp of the salt. Use a Microplane-style rasp to grate 1 garlic clove over each half, then rub it into the squash.
Roast the squash for 45 minutes to 1 hour, until a fork easily slips all the way through and the flesh fluffs into spaghetti-like strands.
Let the squash cool for 10 minutes, then shred it with a fork. Transfer the strands to a large bowl. Add the Parmigiano and olive oil, then toss and season with additional salt and pepper to taste.
Serving size: 1/4 of squash and 2 tbsp cheese