Once cooked, the long strands of squash that resemble spaghetti noodles will be easily pulled out — and even spun around on your fork in true Italian fashion!
Creamy Pesto Spaghetti Squash
Once cooked, the long strands of squash that resemble spaghetti noodles will be easily pulled out — and even spun around on your fork in true Italian fashion!
Equipment
- Airfreyer
Ingredients
- 2 teaspoons olive oil
- 680 gram spaghetti squash halved and seeded
- ½ teaspoon salt divided
- ½ cup pesto
- ½ cup ricotta cheese
- 1 ½ tablespoons chopped fresh basil leaves
Instructions
- Preheat air fryer at 190°C for 3 minutes.
- Rub olive oil over both halves of spaghetti squash.
- Season with half of salt.
- Place both halves, flat sides down, in ungreased air fryer basket.
- Cook for 25 minutes.
- Transfer squash to a cutting board and let cool for 5 minutes until easy to handle.
- Once cooled, use a fork to gently pull the strands out of squash and place into a medium bowl.
- Toss squash noodles with pesto, ricotta cheese and remaining salt.
- Garnish with basil leaves.
- Serve warm.
- Homemade Pesto
- Although there are several great varieties of pesto on the market, you can also make your own.
- For a traditional pesto, pulse the following ingredients together: 1 cup fresh basil leaves, ¼ cup fresh parsley, ⅛ teaspoon salt, 4 cloves peeled garlic, ¼ cup raw pine nuts, ½ cup Parmesan cheese (substitute ¼ cup nutritional yeast if you don’t eat cheese) and 3 tablespoons olive oil.