Spaghetti Squash Lemon Pepper Alfredo

For squash (if using pasta, skip this step):
Preheat oven to 350ºF. Cut the squash in half lengthwise and scoop out the insides.

In a baking dish, add 3/4 inch of water, or enough to cover a little more than the bottom of the squash where it was cut. Place the squash cut-side down in the dish.

Bake for 45 minutes. Remove from the oven and let stand for a few minutes. Holding the squash with an oven mitt or towel, scoop the insides from side-to-side, forming little strands. Scoop both halves and place the strands into a skillet, saving the squash “shells” to use as bowls.

After the squash or pasta is prepared:
Turn the skillet to medium-low heat. (If using pasta, this is likely unneeded, since it will be very warm. However, the squash will have probably cooled down a bit.) Add the butter, cheese, lemon zest and juice, pepper, garlic and salt and continually toss with tongs or two forks, allowing the butter and cheese to melt. If the mixture seems too goopy, add some pasta water or water from cooking the squash.

Once all is melted, place the squash back into the halves or the pasta in a bowl, garnish, and serve.