Baked Spaghetti Squash with Fresh Tomatoes and Parmesan Cheese
Easy spaghetti squash recipe that's healthy and delicious.
Ingredients
- 2 lbs. spaghetti squash , approximately
- 2 Tablespoons olive oil , divided
- 1/2 onion , diced
- 3 cloves garlic , finely minced or crushed
- 1 cup cherry tomatoes , halved
- 3/4 cup parmesan cheese , or cheese of choice
- 1/2 cup fresh chopped basil leaves
- 1 teaspoon kosher salt , or more to taste
- fresh Cracked Black Pepper , to taste
Instructions
- Preheat Oven to 375°F. Oil a sheet pan with 1 tablespoon of olive oil.
- Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
- Bake for 45 minutes to 1 hour, or until the squash flesh becomes tender and separates easily into strands with a fork. When cool enough to handle, gently loosen the "spaghetti strands" from the shells using a fork. Set aside.
- Heat a large saute pan over medium heat. Add remaining 1 tablespoon of olive oil and then add onions and garlic.
- Cook until soft, stirring every 30 seconds, then add tomatoes. Cook tomatoes until tender, about 2-3 minutes.
- Add spaghetti squash strands and salt to the tomato mixture and continue cooking until the spaghetti squash is heated through (usually less than a minute.)
- Remove pan from heat. Gently fold in the cheese and fresh basil. Season with additional salt and pepper to taste (optional).
If your air fryer is preheated or if you are cooking multiple batches, you may need to reduce timing by a few minutes (unless preheating is called for in the recipe).
Nutrition
Calories: 142kcal, Carbohydrates: 12g, Protein: 6g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 9mg, Sodium: 616mg, Potassium: 235mg, Fiber: 2g, Sugar: 5g, Vitamin A: 506IU, Vitamin C: 9mg, Calcium: 189mg, Iron: 1mg