“Cacio e Pepe”

  • 1 spaghetti squash
  • 2 medium zucchini, cut julienne
  • 1 pint grape tomatoes
  • 1 tbsp olive oil
  • 1 tbsp shallot, minced fine
  • 1 tsp finely minced garlic
  • 4 oz. Pecorino Romano finely ground
  • 2 tbsp cream
  • 1 tsp olive oil, good quality
  • 1 ½ tsp red pepper  flake
  • 1 tsp black pepper
  • Salt to taste
  • 2 tbsp flat leaf parsley, chopped fine for garnish

Preheat the oven to 350 degrees F. Split the spaghetti squash into quarters and place in a baking dish. Place the tomatoes in a separate baking dish and season both with salt, pepper and olive oil. Place in the oven for 30-45 minutes; the squash is done when you can easily pass a knife through the rind into the soft flesh. Remove and cool. When cool enough to handle scrape the inside of the squash to remove the flesh which should come away in spaghetti like strands. Heat the olive oil over medium heat in a saucepan. Add the oil. Add the shallots and garlic and cook for 1-2 minutes. Add the squash and zucchini and cook for 3-5 minutes. Add the cheese, cream, tomatoes and cook another 1-2 minutes. Remove from the heat and toss with good quality olive oil, red pepper flakes, salt and pepper. Garnish with parsley and serve  with some bread.

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