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Roasted Spaghetti Squash Parmesan
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Veggies

Roasted Spaghetti Squash Parmesan

4.4(2)
30 min
Time
375°F
Temp
200 cal
Cal
4
Serves

Ingredients

Squash
1 medium spaghetti squash (about 3 lbs), halved and seeded
2 tbsp olive oil
Salt and pepper
Topping
1 cup marinara sauce
1 cup shredded mozzarella
1/4 cup grated Parmesan
Fresh basil leaves
Red pepper flakes (optional)

Equipment

  • Air Fryer Parchment Liners

Steps

  1. 1

    Cut spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil, salt, and pepper.

  2. 2

    Place cut-side down in the air fryer. Air fry at 375°F for 20-25 minutes until tender when pierced with a fork.

  3. 3

    Flip cut-side up. Use a fork to scrape the flesh into strands inside the shell.

  4. 4

    Spoon marinara over the strands, top with mozzarella and Parmesan. Air fry 3-5 more minutes until cheese is bubbly.

  5. 5

    Garnish with fresh basil and red pepper flakes. Serve in the shell.

💡

Tip: Don't try to fit a huge squash — pick one that fits your basket with the lid closed. The squash is done when a fork easily pierces the skin and the flesh shreds into strands.

🎉

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