Spaghetti Squash Cacio e pepe

Yield- Serves 3-4

Ingredients

Spaghetti squash 1 each

Parmesan cheese 1/4 cup

Pepper, freshly ground 2 Tsp

Lemon juice, fresh 1 lemons worth

Water 1/2 cup

Butter 1/2 cup

Olive oil 2 Tbs

Salt to taste

Method of Prep

1. Preheat your oven to 400 degrees F.

2. Slice the spaghetti squash into 1/2 inch rounds. Remove the seeds and discard (or save and roast). Lightly coat with olive oil and season with salt and pepper.

3. Roast in the oven for 15 minutes until tender, not soft.

4. In the meantime, grate your parmesan cheese, and grind your black pepper. Set aside.

5. Once the spaghetti squash is out of the oven, allow to cool for about 20 minutes. Then gently pull the spaghetti squash strands apart with a fork and set aside in a bowl.

6. Heat a medium sized sauté pan to a medium high heat. Toast the freshly ground pepper for 2-3 minutes in the pan. Next, add the butter and allow to melt and combine.

7. Add the spaghetti squash to the pan with the pepper and butter, sauté. Add the parmesan cheese, water and lemon juice. Continue to sauté and simmer until the sauce is emulsified. Taste as you go and season with salt as you like.

8. Serve warm and garnish with more ground pepper and parmesan cheese. Enjoy!