Cottage Cheese Spaghetti Squash
Tender strands of air-fried spaghetti squash are topped with a savory blend of cottage cheese, mozzarella, Parmesan, garlic, Italian herbs, and red pepper flakes, then cooked at high heat until the cheese becomes melted and lightly golden.
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Ingredients
For the Spaghetti Squash:
- 1 spaghetti squash approximately 3 pounds, halved lengthwise
- 1 tablespoon mild-flavored olive oil
- Freshly ground black pepper according to taste
- Salt as needed for seasoning
For the Cheese Mixture:
- 1/2 cup low-fat cottage cheese
- 1 tablespoon Italian seasoning
- 3 garlic cloves finely minced or crushed
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup shredded or grated whole-milk mozzarella cheese
For Garnishing:
- Fresh basil leaves roughly chopped or torn
Instructions
- Use a fork to puncture the spaghetti squash in a straight line running lengthwise from one end to the other.
- Microwave the whole squash for approximately 2 minutes to make it easier to cut. Handle it carefully after heating, as the exterior may be hot.
- With a sharp knife, carefully cut the squash lengthwise along the line of fork holes. Keep the stem intact, which helps preserve longer squash strands.
- Use a spoon to remove and discard the seeds from both halves, leaving the interior cavities clean.
- Preheat the air fryer to 360°F (182°C).
- Coat the exposed flesh of each squash half with olive oil, then season with salt and freshly ground black pepper.
- Arrange the halves in the air fryer basket with sufficient space between them so they do not overlap.
- Air fry for 22–25 minutes, or until the squash flesh is tender.
- While the squash cooks, place the cottage cheese, Parmesan, mozzarella, minced garlic, Italian seasoning, and crushed red pepper flakes in a medium bowl.
- Stir thoroughly until the cheeses, seasonings, and garlic are evenly incorporated.
- When the squash is tender and lightly browned, distribute the prepared cheese mixture evenly over the interior of each half.
- Raise the air fryer temperature to 400°F (204°C). Return the squash to the air fryer and cook for another 3–5 minutes, until the cheese has fully melted and developed a golden surface.
- Carefully transfer the hot squash halves from the air fryer and allow them to rest for about 1 minute.
- Finish with torn or chopped fresh basil and serve the cottage cheese spaghetti squash while warm.