Cooking Time: 45 Minutes
1 spaghetti squash, halved lengthwise and seeded
Extra-virgin olive oil, for brushing the squash
1 teaspoon garlic salt
1 teaspoon paprika
¼ teaspoon freshly ground black pepper, plus more to taste
½ teaspoon kosher salt, plus more to taste
6 small portabella mushrooms, stemmed
1 cup all-purpose flour
3 large eggs, beaten
2 cups bread crumbs
Cooking oil spray
1½ cups jarred spaghetti sauce
2 cups shredded mozzarella cheese
1. Line the sheet pan with parchment paper. Place the spaghetti squash halves cut-side up on the pan and brush the flesh with olive oil.
2. Install a wire rack on Level 1. Select AIR FRY, set the temperature to 400°F, and set the time to 45 minutes.
Press START/STOP to begin preheating.
3. When the unit has preheated, place the sheet pan on the wire rack. Close the oven door to begin cooking.
4. Meanwhile, clean the mushrooms by wiping them with a wet cloth. Use a spoon to scoop out and discard the
5. Set up your breading station: Line up three shallow bowls. Put the flour in one bowl, the eggs in the second, and the bread crumbs in the third. One at a time, coat the mushroom caps in flour, then dip them in the eggs, and finally, coat them in the bread crumbs. Place the mushrooms in the air fryer basket in a single layer. Spray them all over with cooking spray to promote even browning during cooking.
6. After the squash has cooked for 25 minutes, insert the air fryer basket on Level 3.
7. When there are 5 minutes remaining, remove the basket and spoon a bit of spaghetti sauce on each mushroom cap, then sprinkle with the mozzarella. Return the basket to the oven to continue cooking for the remaining 5 minutes.
8. When cooking is complete, remove the spaghetti squash from the oven and carefully use a fork to remove the
flesh from the rind. It will pull apart like spaghetti strands. Season the squash with salt and pepper and serve with the browned portabella Parmesan.