Air Fryer Cacio e Pepe Spaghetti Squash
Sure, spaghetti squash is tasty when steamed and tossed with butter. But to really take it to the next level, you'll want to take a cue from a classic Italian pasta preparation: cacio e pepe, which means "cheese and pepper" in several Italian dialects.
Ingredients :
- 1 medium spaghetti squash, 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
Directions :
- 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.
- 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.
- Stuff insides back into reserved shells or divide between plates. Drizzle with more oil. Top with more Parmesan, pepper, and basil.
