Prep Time
7 min
Cook Time
13 min
Yields
2-4 servings
A low-carb version of the comforting pasta dish.
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ingredients
1
(4-lb) spaghetti squash
2
Tbsp extra virgin olive oil
1
cup grated Romano
Salt and lots of coarsely ground black pepper
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directions
Step 1
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.
Step 2
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.
Step 3
Toss squash with reserved liquid and dress with extra-virgin olive oil, lots of cheese, salt to taste, and lots of black pepper. Serve.