1 (4 lb) spaghetti squash
2 tablespoons extra virgin olive oil
1 cup grated romano cheese
12 teaspoon coursely ground black pepper
Cut squash in half and scrape out the middle seeds. Boil squash for 15-20 minutes (until tender and you start to see squash forming into strands and starting to fall away. ). Place 1/2 cup of the cooking liquid in a bowl. Drain squash and shred it into spaghetti-like strands with a fork. Transfer "spaghetti" strands to the bowl with the cooking liquid, and toss it along with all the other ingredients. Serve warm.