Roasted Spaghetti Squash Parmesan
Roasted Spaghetti Squash Parmesan is made with spaghetti squash, olive oil, marinara sauce, shredded mozzarella; air fry at 375°F for 30 minutes to serve 4. 200 calories per serving.
Ingredients
Steps
- 1
Cut spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil, salt, and pepper.
- 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
Flip cut-side up. Use a fork to scrape the flesh into strands inside the shell.
- 4
Spoon marinara over the strands, top with mozzarella and Parmesan. Air fry 3-5 more minutes until cheese is bubbly.
- 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.
Why Air Fry This?
- ⏱️Ready in 30 minutes vs ~48 in a conventional oven — no preheating needed.
- 🌡️Concentrated heat circulation produces even browning and a crispier crust than a full-size oven.
- 🔥Rapid air circulation delivers oven-quality results in a fraction of the time.
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