Spaghetti Squash Cacio e Pepe

Ingredients

• 1 medium spaghetti squash (about 2 1/2 pounds)
• kosher salt
• 1/2 teaspoon freshly ground black pepper (more for seasoning)
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 cup finely grated Pecorino Romano cheese

Instructions

1. 1

   Heat the Oven - Heat the oven to 400ºF (204ºC). Line a large baking sheet with foil or parchment paper.

2. 2

   Prepare the Squash - Halve the spaghetti squash lengthwise and use a spoon to scrape and remove the seeds. Season the flesh with salt and pepper. Place the squash cut side down on the prepared pan.

3. 3

   Roast the Squash - Roast until the flesh can be easily pierced with a fork, about 55 to 60 minutes. Remove the pan from the oven and let cool for 10 minutes.

4. 4

   Remove the Flesh - Using a fork, scrape out the squash flesh into a bowl; it will separate into spaghetti-like strands.

5. 5

   To Serve - Add 1 ½ tablespoons olive oil, Pecorino Romano, and ½ teaspoon black pepper. Toss well and serve immediately. Garnish with more cheese and pepper as desired.