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. —Grace Monahan, Middletown, New York
Veggie-Stuffed Spaghetti Squash
Cheesy, Veggie, Spicy Spaghetti Squash
Prep Time
25 min
Cook Time
40 min
Yield
4 servings
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.
Nutrition Facts
1 quarter filled squash: 441 calories, 22g fat (8g saturated fat), 30mg cholesterol, 1104mg sodium, 43g carbohydrate (5g sugars, 10g fiber), 21g protein.
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