Cacio e Pepe (Cheese and Pepper) Spaghetti Squash

Preparation

1. Step 1

   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.

   Step 2

   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.

   Step 3

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