Spaghetti Squash “Caccio e Pepe”

by Tim Wastell

A simple vegetarian twist on a classic.

Serves 2-4.

Ingredients:

• 1 spaghetti squash

• Half of one lemon

• Extra virgin olive oil

• Parmesan, Grana Padano, Pecorino or other hard cheese for grating, or nutritional yeast

• Salt and freshly cracked black pepper

Method:
Preheat oven to 375.

Carefully cut the squash in half (a damp kitchen towel underneath the can assist in slide prevention) and scrape out the seeds. Season the cavity of each side of the fruit generously with salt and pepper, and place into a shallow baking dish. Drizzle the squash “bowls” with a small amount of the olive oil. Add enough water to the baking dish to cover the bottom 1/2 inch of the squash, cover with parchment paper, then wrap tightly in foil or tightly fasten the lid of the baking dish. Bake at 375 degrees for 30-40 minutes, or until the flesh of the fruit is just tender and easily shreds away from its exterior. Remove the cooked squash halves from the baking dish and allow to cool slightly.

When cool enough to handle, use a fork to shred the flesh into a mixing bowl, reserving and transfering the hard exterior “bowls” to a serving dish. Season the cooked shredded squash with salt if necessary, and transfer back into the “bowls”. Finish each bowl with a squeeze of fresh lemon, grated cheese (or optionally nutritional yeast) and freshly cracked black pepper.