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RECIPE

Aired June 20, 2018

Cacio e Pepe Spaghetti Squash

serves 4

INGREDIENTS
    2 large spaghetti squash or 1 pound short-cut pasta, egg tagliatelle, gnocchi or gnudi
    Salt and pepper 
    8 tablespoons butter 
    2 teaspoons coarse black pepper 
    1 cup Pecorino Romano, grated 
    1/2 cup Grana Padano or Parmigiano-Reggiano, grated    
    1 cup warm chicken stock
PREPARATION
Preheat oven to 400F.

Halve the squash lengthwise and place cut-side down on baking sheets. Roast 1 hour or until tender, turn cut-side up and shred the squash into spaghetti-like strands with tines of a fork, season with salt and pepper.

Roast squash until tender, about 45-50 minutes.

Melt butter over low heat with pepper when you remove spaghetti squash from oven.  Add starchy pasta-cooking water or stock and cheeses. Toss with pasta or dumplings or spoon over squash. 

PRESENTATION