Air Fryer Spaghetti Squash Tots Recipes
SPAGHETTI SQUASH TATER TOTS
This healthy alternative to potato tots boasts parmesan and garlic flavors and is studded with fresh chives.
Provided by Arlyn Osborne
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400F and line a sheet pan with parchment paper.
- Squeeze as much moisture as possible from the spaghetti squash. Add to a food processor and pulse until coarsely chopped.
- Transfer spaghetti squash to a bowl and add remaining ingredients. Mix to combine.
- Scoop mixture onto the prepared baking sheet using a ½ tablespoon measure. Shape into a small tot. You should have about 18 tots.
- Bake 10 minutes. Then flip over and bake for 2 more minutes until golden brown.
- Serve with ketchup.
Nutrition Facts : Calories 111.2, Fat 3.9, SaturatedFat 1.7, Cholesterol 52, Sodium 508.1, Carbohydrate 13, Fiber 0.8, Sugar 1, Protein 6.2
AIR FRYER SPAGHETTI SQUASH
This is the easiest and fastest way I have found to cook a spaghetti squash. Cutting them in half was intimidating for me until I discovered the microwave trick, which makes cutting them in half a breeze.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Squash
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Using a sharp knife, make a dotted line lengthwise around the entire squash. Place whole squash in the microwave and cook on full power for 5 minutes. Transfer to a cutting board and cut the squash in half lengthwise, using the dotted line as a guide. Wrap one half in plastic wrap and refrigerate for another use.
- Spoon pulp and seeds out of remaining half and discard. Brush olive oil over all of the flesh and sprinkle with salt, pepper, and paprika.
- Preheat an air fryer to 360 degrees F (180 degrees C). Place spaghetti squash half skin side-down in the basket. Cook for 20 minutes.
- Transfer to a dish and fluff with a fork to create 'noodles'.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 47.2 g, Fat 6.3 g, Fiber 0.1 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 335.9 mg
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- Roughly chop spaghetti squash into small pieces so that it resembles shredded squash. In a large bowl, add all ingredients. Mix with a spoon until everything is thoroughly combined and all the of the mixture is moistened.
- Scoop 1 tablespoon of squash batter and squeeze tightly between the palm of your hand a few times. This should release some liquid which will further moisten your mixture as well as allowing the mixture to compact and stick together easily. Gently shape to resemble a cylinder. Place onto a baking sheet and repeat with remaining mixture. Space tots about 1/2 inch apart. You should be able to make about 25 tots.
- Bake for about 18-20 minutes until bottoms are golden brown and crispy. Flip over and bake for another 3-5 minutes. Serve warm with dipping sauce of your choice.
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