Cacio e Pepe Spaghetti Squash – Rachael Ray

Name: Cacio e Pepe Spaghetti Squash – Rachael Ray
Ingredients: 2 large spaghetti squash or 1 pound short cut pasta, egg tagliatelle, gnocchi or gnudi; Salt and pepper; 8 tablespoons butter; 2 teaspoons coarse black pepper; 1 cup Pecorino Romano cheese, grated; 1/2 cup Grana Padano or Parmigiano Reggiano cheese, grated; 1 cup warm chicken stock

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Let the pepper set in this recipe's butter sauce to bring out its flavor. Check out Rachael's other light and tasty spaghetti squash recipes, too!Ingredients 2

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Ingredients

2 large spaghetti squash or 1 pound short cut pasta, egg tagliatelle, gnocchi or gnudi
Salt and pepper
8 tablespoons butter
2 teaspoons coarse black pepper
1 cup Pecorino Romano cheese, grated
1/2 cup Grana Padano or Parmigiano Reggiano cheese, grated
1 cup warm chicken stock