Description
I made this one night when I wanted spaghetti squash, but it was too hot to turn on the oven. Filled with peppers, tomatoes and cheese, this tasty spaghetti squash cooks perfectly in the air fryer.
Ingredients
- 1 medium spaghetti squash (about 4 pounds)
- 3 tablespoons olive oil, divided
- 3/4 teaspoon celery seed
- 1/2 teaspoon each salt and pepper
- 1 large sweet red pepper, halved and seeded
- 1 jalapeno pepper, seeded
- 3 garlic cloves
- 2 cups shredded reduced-fat italian cheese blend, divided
- 1 cup fresh spinach, chopped
- 1 can (12 ounces) diced tomatoes with basil, oregano and garlic, drained
- 1/2 cup fresh basil leaves, chopped
- 1 teaspoon crushed red pepper flakes
- 4 tablespoons imitation bacon bits, optional
Directions
- Preheat air fryer to 375°. Cut squash in half lengthwise; scoop out seeds. Brush cut sides with 1 tablespoon oil. Sprinkle with celery seed, salt and pepper. Place squash cut side up air fryer basket. Cook until tender, 30-40 minutes. Remove to cutting board.
- Place red pepper, jalapeno and garlic in air fryer basket; drizzle with remaining 2 tablespoons oil. Cook until tender, 8-10 minutes.
- When squash is cool enough to handle, scoop out flesh into a large bowl, separating strands with a fork. Set squash shells aside. Chop red pepper, jalapeno and garlic; add to bowl. Add 1 cup Italian cheese, spinach, tomatoes, basil, pepper flakes and if desired, bacon bits; mix well.
- Fill shells with squash mixture; return to air fryer. Cook for 3 minutes. Top with remaining 1 cup Italian cheese, cook until cheese is browned, 3-5 minutes longer.
