Spaghetti Squash: Reporting back...Cacio e pepe!
thanks to everyone who gave me spaghetti squash suggestions! i ended up making "spaghetti (squash) cacio e pepe" :)
simple simple and very tasty:
I halved one huge squash and placed it face down in a large baking dish with about 2 cups of water.
Baked it for about an hour at 375.
Removed from oven, and let stand for 10 minutes.
While the squash was cooling a bit, I grated about a cup of pecorino romano, and placed half of it into a large bowl with copious amounts of freshly ground black pepper and a bit of salt.
Then I scooped the seeds out of the squash, and proceeded to scrape the "spaghetti" into the bowl with a fork. I topped this with the remaining cheese and tons more black pepper and tossed tossed tossed!
Yum; the water content of the steamy squash helped the cheese develop into a tasty sauce. :)