Cheesy Keto Baked Spaghetti Squash with Pesto

Servings: 1

Author: Kari Hale

Prep Time:
10 minutes

Cook Time:
45 minutes

Side Dish

American

Spaghetti Squash Pesto

🧂 Ingredients

1 Poke holes into the spaghetti squash with a fork or knife
2 Microwave on high for 5-7 minutes
3 Cut squash in half and scoop out seeds and pulp
4 Drizzle with oil (Olive or Avocado) and season with salt and pepper
5 Place flat side down on cookie sheet (Or face up in air fryer)
6 Bake for 30 minutes
7 Place 6oz of cooked spaghetti squash in a Pyrex dish layered with Pesto on top
and sprinkled with the mozzarella.
8 Put in air-fryer (or oven) for about 5 minutes at 390 degrees until cheese is
melted and golden brown.