Since I had already used broccoli, cauliflower, and asparagus to make tots, I reasoned, “Why not spaghetti squash?”
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (3 pound) spaghetti squash
- 1 teaspoon olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- ½ cup panko bread crumbs
- ¼ cup grated Parmesan cheese
- nonstick cooking spray
Instructions
- 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 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 and pepper.
- Preheat an air fryer to 360 degrees F (180 degrees C).
- Place spaghetti squash half skin side-down in the air fryer basket. Cook for 20 minutes.
- Transfer to a cutting board and fluff with a fork to resemble noodles. Finely chop noodles and place in a bowl. Add bread crumbs and Parmesan cheese. Mix well and form into tots.
- Increase the temperature of the air fryer to 400 degrees F (200 degrees C).
- Place tots in the air fryer basket and spray the tops with nonstick cooking spray. Cook for 5 minutes. Shake and cook until desired crispness, about 5 minutes more.
- This recipe only uses half of the squash because the tots do not reheat well. I like to make a second batch with the other half to freeze for later. To do so, after step 4 place formed tots on a baking sheet and freeze for 1 hour. Transfer tots to an airtight container and freeze for up to 1 month. Note that you will need to add 8 to 10 minutes of cooking time when starting with frozen.
- Nutrition data for this recipe includes the full amount of spaghetti squash. The actual amount of spaghetti squash consumed will vary.