Best Spaghetti Squash Cacio E Pepe By Daphne Oz Recipes Ww Usa Recipes

Cheese and Pepper (Cacio e Pepe) Spaghetti Squash image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 appetizer or side dish servings, or 2 main course servings

Number Of Ingredients 4

1 (4 pound) spaghetti squash
2 tablespoons extra virgin olive oil
1 cup grated Romano
Salt and lots of coarsely ground black pepper

Steps:

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.

Cacio E Pepe Spaghetti Squash image

Provided by Megannnnnnnn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Steps:

cut squash in half and seed. place 1/4 inch water in microwave-safe dish. place squash in the dihs, the cut sides down- the sides will overlap. cover with plastic wrap and microwave on high for 13 minutes. shred squash and add 1/4 cup cooking liquid to it in large bowl.
dress with olive oil and cheese. season and serve.

Nutrition Facts : Calories 284.3, Fat 15.1, SaturatedFat 5.1, Cholesterol 22.1, Sodium 914.4, Carbohydrate 32.5, Fiber 0.1, Sugar 0.2, Protein 9.7