Cheese and Pepper Cacio e Pepe Spaghetti Squash - extra-virgin olive oil

Method

• To microwave squash, cut in half and seed.
• Place 1/4-inch water in a microwave safe dish.
• Place squash in dish, cut sides down -- sides will overlap.
• Cover with plastic wrap and microwave on high power 13 minutes.
• Reserve 1/2 cup liquid in a bowl.
• Shred squash and add the "spaghetti" to bowl with liquid.
• To boil squash: cut in half and scrape out seeds.
• Boil squash until tender, 15 to 20 minutes.
• Place 1/2 cup cooking water into a bowl, then drain and shred the squash.
• Transfer to a bowl with reserved liquid.
• Toss squash with reserved liquid and dress with extra-virgin olive oil, lots of cheese, salt to taste, and lots of black pepper.
• Serve.