Lemon Garlic Cheesy Spaghetti Squash

We love this easy spaghetti squash recipe that is equally as filling and delicious as a bit steaming plate of pasta! Feel free to switch up the types of cheeses used to alter the flavor profile!

Cuisine

American

Difficulty

Easy

Diet

Vegetarian

Cooking Technique

Air Fry

Keywords

2 servings, air fry, american, cook 40 min, cornstarch, cup parmesan cheese grated, easy, garlic cloves, grated, heavy cream, Instant Pot Culinary Team, lemon zested, milk, olive oil, one basket dinner, prep 10 min, salt, sheet pan dinners, shredded gruyere cheese, shredded mozzarella cheese, shredded sharp white cheddar cheese, spaghetti squash, vegetarian, weeknight dinners

Prep Time

10 min

Cook Time

40 min

Servings

2 Servings

Ingredients

1 spaghetti squash
1 tbsp salt
2 tbsp olive oil
1 cup milk
1 cup heavy cream
2 tbsp cornstarch
½ cup parmesan cheese grated
½ cup shredded gruyere cheese
½ cup shredded mozzarella cheese
½ cup shredded sharp white cheddar cheese
1 lemon zested
6 garlic cloves, grated

Instructions

Slice the spaghetti squash in half vertically and scoop out the seeds. Drizzle each half with a tablespoon of olive oil and half a teaspoon of salt.
Preheat the Air Fryer to 400°F / 205°C. Add the spaghetti squash halves face up, working in batches if necessary, cook for 25-27 Minutes, until lightly browned and steaming. Remove from the air fryer basket and repeat if necessary.
Meanwhile, in a large mixing bowl, whisk together the milk, cream, remaining salt, and cornstarch until smooth and no lumps remain. Add all the cheese, grated garlic, and lemon zest and stir to combine. Divide evenly among the two spaghetti squash halves.
Air fry at 400°F / 205°C for 10-12 Minutes, until the cheese is bubbling and browned on top. Serve warm!