Cacio e Pepe Spaghetti Squash

Ingredients:

• 2 halves of spaghetti squash, cooked
• 2 tbsp of olive oil
• 2 tsp Dash Italian Medley
• 6 tbsp parmesan cheese, shredded
• basil leaves, for topping

Directions:

1. Start with the two halves of the cooked spaghetti squash. Gently use a fork to separate the flesh from the skin, creating spaghetti-like strings.
2. Drizzle both halves with olive oil and season with Dash Italian Medley and combine.
3. Top with shredded parmesan cheese and basil leaves.