Get your air fryer out! This spaghetti squash is cheesy, perfectly al dente, and cooks in just 25 minutes! 

Ingredients

  • 1 Spaghetti Squash (small, halved lengthwise, seeds removed)
  • 1 tbsp Extra Virgin Olive Oil (divided)
  • Sea Salt & Black Pepper (to taste)
  • 2 tbsps Parmigiano Reggiano (grated, divided)
  • 2 tbsps Bread Crumbs
  • 1/2 cup Marinara Sauce
  • 3 ozs Mozzarella Cheese (shredded)
  • 2 tbsps Basil Leaves (plus more for garnish)

Instructions

  1. Preheat the air fryer to 400ºF (205ºC).
  2. Brush the squash halves with half of the oil, and season with salt and pepper.
  3. Cook the squash in the air fryer, cut side up, for 20 to 25 minutes, or until tender.
  4. Meanwhile, mix half the parmesan with the breadcrumbs and the remaining oil. Season with salt and pepper. Set aside.
  5. Once cooked, use a fork to carefully shred the squash flesh while keeping it in the shell.
  6. Divide the marinara, mozzarella, remaining parmesan, and basil between squash halves. Stir to combine.
  7. Add the breadcrumb mixture over top and return to the air fryer for five to seven minutes or until the cheese melts and the breadcrumbs have browned.
  8. Garnish with extra basil (optional) and season with salt and pepper. Enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to three days. Reheat in the air fryer.
  • Serving Size: One serving equals one half of a spaghetti squash.
  • More Flavor: Try a combination of your favorite cheese types. Add cooked protein of choice.
  • Additional Toppings: Red pepper flakes and/or pesto.