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Cacio e Pepe Spaghetti Squash Recipe

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This recipe for Cacio e Pepe Spaghetti Squash, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dave & Melissa Dreyer
Added: Saturday, July 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (4 pound) spaghetti squash
2 T. extra virgin olive oil
1 c. grated Romano cheese
Salt and lots of freshly ground pepper

Directions:
Directions:
Cut the spaghetti squash in half, remove seeds and boil until tender, 15-20 minutes. Place 1/2 c. cooking water into a bowl, then drain the squash. Shred the squash with a fork and add the "spaghetti" to bowl with liquid. Toss the squash with reserved liquid, extra-virgin olive oil, cheese, salt and lots of black pepper.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25
Personal Notes:
Personal Notes:
This is a delicious low-carb way to enjoy pasta. Cacio e Pepe = Cheese and Pepper in Italian.

 

 

 

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