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
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.