Spaghetti squash cacio e pepe by Daphne Oz
4
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Spaghetti squash
1 medium, halved lengthwise and seeded (about 2 3/4 lb)
Extra virgin olive oil
2 tbsp(s)
Kosher salt
1 tsp(s)
Garlic
2 clove(s), large
Grated Parmigiano-Reggiano
8 tbsp(s)
Black pepper
1 pinch(es), freshly cracked (or to taste)
Instructions
1
Preheat the oven to 400°F.
2
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.
3
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.
4
Let the squash cool for 10 minutes, then shred it with a fork. Transfer the strands to a large bowl. Add the Parmigiano and 2 tbsp olive oil, then toss and season with additional salt and pepper to taste.
5
Serving size: 1/4 of squash and 2 tbsp cheese
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