The spaghetti squash is air fried until slightly crisp and chewy. It’s then sautéed with some flavorful vegetables, mixed with toasted pine nuts, and topped with Parmesan cheese. This is a filling and flavorful vegetarian meal that you will enjoy again and again.
Hands-On Time: 10 minutes
Cook Time: 31 minutes
PER SERVING
CALORIES: 455 | FAT: 24g | SODIUM: 1,020mg | CARBOHYDRATES: 45g | FIBER: 10g | SUGAR: 14g | PROTEIN: 14g
Serves 4
- 2 medium spaghetti squash
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 2 medium shallots, peeled and thinly sliced
- 2 cloves garlic, peeled
- 1 tablespoon minced fresh rosemary
- ½ teaspoon red pepper flakes
- ⅛ teaspoon ground black pepper
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 4 cups chopped kale
- 2 tablespoons lemon juice
- ½ cup chopped sun-dried tomatoes
- ½ cup toasted pine nuts
- ½ cup grated Parmesan cheese
1. Preheat air fryer to 360°F.
2. Cut thin slices off each end of spaghetti squash and then cut in half lengthwise. Place squash inside air fryer, cut side up. Drizzle squash with 1 tablespoon olive oil and ½ teaspoon salt. Air fry 20 minutes or until fork-tender. Remove from air fryer.
3. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add shallots, garlic cloves, rosemary, red pepper flakes, remaining ½ teaspoon salt, and black pepper. Cook until shallot is soft, about 4 minutes. Mix in chickpeas and cook until golden brown, about 3 minutes. Remove the garlic cloves. Mix in the kale and lemon juice and stir. Cook until the kale starts to wilt, about 3 minutes.
4. Scoop out strands of spaghetti squash using a fork and add to skillet. Mix in sun-dried tomatoes and pine nuts. Serve topped with grated Parmesan cheese.
CHOOSING A RIPE SPAGHETTI SQUASH
When shopping for spaghetti squash, look for one that is dark yellow and feels heavy when lifted up. It should not have any cracks or blemishes on the skin.
