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

  1. Drizzle the spaghetti squash with the olive oil. Sprinkle with the salt and pepper.
  2. 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.
  3. 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.
  4. Put the basket back into the air fryer. Select Air Fry at 400°F for 3 minutes.
  5. Once the air frying cycle is complete use the fork to shred even more, top with additional pesto if desired, and serve.

This recipe was prepared with