Name: Air Fryer Cacio e Pepe Spaghetti Squash
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 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 -; 3/4 tsp. kosher salt -; 1/2 tsp. freshly ground black pepper, plus more -; Torn fresh basil leaves, torn, for serving -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Air Fryer Cacio e Pepe Spaghetti Squash

1. 1 medium spaghetti squash (about 2 lb.), halved lengthwise -

2. 2 tbsp. extra-virgin olive oil, plus more for drizzling -

3. 2 tbsp. grated Parmesan, plus more for serving -

4. 3/4 tsp. kosher salt -

5. 1/2 tsp. freshly ground black pepper, plus more -

6. Torn fresh basil leaves, torn, for serving -

How to cook deliciously - Air Fryer Cacio e Pepe Spaghetti Squash

1. Stage

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. Stage

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 1/2 teaspoon pepper to bowl and toss to combine.

3. Stage

Stuff insides back into reserved shells or divide between plates. Drizzle with more oil. Top with more Parmesan, pepper, and basil.