- 2 large spaghetti squash or1 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
Preheat oven to 400°F.
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.