- 1 medium spaghetti squash (around 3–4 pounds)
- 4 tablespoons unsalted butter
- 1 cup grated Pecorino Romano cheese
- 1 teaspoon freshly ground black pepper
- Pinch of Kosher salt, plus more to taste if desired
- Additional Pecorino Romano and freshly ground black pepper, for serving
- Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
- Cut the spaghetti squash in half lengthwise and place cut sides down on parchment lined sheet pan.
- Bake for 35 minutes or until squash is just tender (be sure you don’t over cook – you want the strands of the spaghetti squash to still be somewhat firm).
- Remove the squash from the oven and allow to cool. Once the squash is cool enough to handle, use a spoon to scoop out the seeds. Discard the seeds.
- Using a fork, scrape the remaining squash forming long strands. Place onto a paper towel for about 5 minutes to remove any excess moisture.
- When ready to serve, melt the butter in a large skillet over medium high heat. Add squash to the skillet and sprinkle the Romano cheese, pepper and salt over the squash strands. Gently toss to combine, heating through to warm the squash and melt the cheese.
- Remove from heat and pour the squash into a serving platter or bowl. Sprinkle with additional Romano cheese and freshly ground black pepper.