Air Fryer Cacio e Pepe Spaghetti Squash

Air Fryer Cacio e Pepe Spaghetti Squash


Who needs pasta?
  • 1 medium spaghetti squash (about 2 lb.), halved lengthwise
  • 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • 2 tbsp. grated Parmesan, plus more for serving
  • ¾ tsp. kosher salt
  • ½ tsp. freshly ground black pepper, plus more
  • Torn fresh basil leaves, torn, for serving
  1. In an air-fryer basket, arrange one-half of squash cut side down. Cook at 360° until squash is tender and golden, 20 to 25 minutes. Repeat with other half of squash.
  2. Scrape and fluff insides of squash with a fork and transfer to a medium bowl; reserve shells for serving, if desired. Add oil, Parmesan, salt, and ½ teaspoon pepper to bowl and toss to combine.
  3. Stuff insides back into reserved shells or divide between plates. Drizzle with more oil. Top with more Parmesan, pepper, and basil.

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