SPAGHETTI SQUASH "CACIO E PEPE" WITH ASPARAGUS RIBBONS

Spaghetti Squash

Provided by @MakeItYours

Number Of Ingredients 7

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1 medium to large spaghetti squash
1 lb asparagus, on the thicker size, not thin,shaved with a vegetable peeler into ribbons
2 tablespoons butter
2 tablespoons of olive oil, plus extra drizzle for sauteing asparagus
¾ cup of coarsely grated Pecorino Romano cheese
¼ cup of finely grated Pecorino Romano cheese
Coarsely crushed fresh peppercorns, to taste. Don't be shy!

Steps:

Preheat oven to 375, line baking sheet with parchment, cut spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle inside of each half with olive oil and season with salt and pepper. Place cut side down on parchment and cook until a knife goes through easily, be careful not to overcook.
Let squash cool completely then shred with a fork to get long strands.
Place squash strands on a paper towel to get the dampness out for a few minutes.
Drizzle a saute pan with olive oil and place asparagus ribbons in tossing them until wilted and bright green. Remove so they can stop cooking.
In the same saute pan add the 2 tablespoons of butter and the 2 tablespoons of olive oil, toss in the spaghetti squash strands and the ¾ cup of coarsely grated Pecorino, tossing gently until heated through and cheese starts to melt, also add in some cracked pepper while tossing. If it seems to thick add a couple of tablespoons of water to thin it out.
Place on a platter, arrange asparagus ribbons all around and add the finely grated pecorino all over and more pepper.
Finish off with a quick drizzle of olive oil.