Cacio e Pepe Spaghetti Squash

1. Preheat oven to 375°F (190°C).
2. Poke holes in the spaghetti squash.
3. Roast the squash for 1 hour.
4. When the squash is done, remove it and let it cool for a few minutes before slicing in half and removing the seeds.
5. Drag a fork along the sides to release the strings of spaghetti squash, then set them aside on a paper towel to drain any excess moisture.
6. In a skillet, heat the butter.
7. Add the spaghetti squash and remaining ingredients (lemon zest, pecorino cheese, fresh black pepper, salt) into the skillet.
8. Toss to combine until everything is well incorporated and warm.