Entrees
Spaghetti Squash with Pesto and Breadcrumbs
Makes 4 servings
Spaghetti Squash with Pesto and Breadcrumbs
Makes 4 servings
A healthy alternative for pasta night, this is bound to be a hit with kids and adults alike.
Ingredients
- 1 spaghetti squash, halved and seeded
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- Large pinch freshly ground black pepper
- 2 tablespoons prepared pesto, plus more as desired
- ½ teaspoon nutritional yeast (or Parmesan)
Preparation
- Drizzle the spaghetti squash with the olive oil. Sprinkle with the salt and pepper.
- Put the squash into the air fryer basket, and then place in the air fryer. Select Roast at 375°F for 20 minutes. Press Start/Stop.
- When the Toss Reminder sounds, remove the basket and use a fork to shred the squash. Then top each half of the shredded squash with 2 tablespoons of the pesto and stir well. Finish each with ½ teaspoon of nutritional yeast or Parmesan.
- Put the basket back into the air fryer. Select Air Fry at 400°F for 3 minutes.
- Once the air frying cycle is complete use the fork to shred even more, top with additional pesto if desired, and serve.