Stuffed Spaghetti Squash
Such an easy and versatile recipe is made even easier in the air fryer. Pack this roasted winter squash with fresh veggies and other goodies.
143 CALORIES PER SERVING
FRYER TEMP 390°F
PREP TIME 15 mins
COOK TIME 40 mins
MAKES 2 halves • SERVING SIZE 1 half
1 small spaghetti squash, halved and seeds removed
4 tsp olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
FOR THE FILLING
baby spinach
diced tomatoes
black or Kalamata olives
sautéed mushrooms
sun-dried tomatoes
chopped pistachios
shredded vegan mozzarella-style cheese (Daiya recommended)
marinara sauce
balsamic vinaigrette
1. Set the air fryer temp to 390°F.
2. Drizzle each squash half with 2 teaspoons of olive oil. Sprinkle ½ teaspoon of salt and pepper on each half.
3. Working in batches, place 1 squash half cut side up in the fryer basket and cook until tender and the edges are golden brown, about 20 minutes.
4. Transfer the halves to a platter. Add the recommended fillings or fill the squash as desired. Serve immediately.
TIP For a heartier meal, add cooked brown rice to the filling.
NUTRITION PER 1 HALF:
TOTAL FAT 9g • SATURATED FAT 1g • CHOLESTEROL 0mg • SODIUM 316mg • CARBS 14g DIETARY FIBERS 0g • SUGARS 0g • PROTEIN 2g