Cacio e Pepe Spaghetti Squash

by Rachael Ray Show Staff 2:12 PM, March 7, 2014

Aired March 7, 2014

Serves 4
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
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.