1 spaghetti squash
2 – 3 tbsp freshly ground black pepper
4 tbsp butter
2 tbsp olive oil
3/4 c parmigiano, grated
1/4 c pecerino, grated
Preheat oven to 350 and roast the squash for 45 minutes. Allow to cool. Cut in half, scoop out the seeds and use a fork to loosen the squash from the skin.
In a 12 inch skillet, add the pepper and toast over medium heat, about 3 minutes, until fragrant. Add butter and oil, add squash and toss to coat and heat through. Stir in the cheese and serve.