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October 18, 2016 / Chris Blum

Pepper Spaghetti Squash

My favorite pasta dish sans the pasta. Be sure to use fresh pepper in this dish – it really makes a difference. If your Squash is large you can freeze 1/2 and use for a future meal.

Ingedients:
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.

Serves 4.

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