Spaghetti Squash Cacio e Pepe

Ingredients

• 3.75 pound spaghetti squash
• 1 tablespoon olive oil
• 2 tablespoon butter
• 1 ounce Parmigiano-Reggiano (grated on a microplane)
• 0.5 ounce Pecorino Romano (grated on a microplane)
• ¼ teaspoon salt
• 0.1 ounce black pepper (~½ tablespoon, freshly ground)

Instructions

1. 1
   Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or a silicone mat.
2. 2
   Slice the spaghetti squash in half and then use a spoon to scoop out the seeds and pith from center of the squash.
3. 3
   Split 1 tablespoon of olive oil between the two halves, pouring most of it on the cut edges and spreading it around.
4. 4
   Place the squash cut-side down on the prepared baking sheet and then put the sheet pan in the oven. Bake until the squash is tender, about 1 hour.
5. 5
   Place 2 tablespoons of butter in a bowl and let it come to room temperature while the squash bakes.
6. 6
   When the squash is done, let it cool enough to handle, but is still hot. Use a fork to shred the squash into long strands from side to side.
7. 7
   Toss the squash with the butter, Parmigiano-Reggiano, Pecorino Romano, salt and pepper until it is evenly coated. Adjust the salt and pepper to taste and serve.