air fryer stuffed acorn squash

Air Fryer

Air Fryer Stuffed Acorn Squash

Drescription

Acorn squash turns tender in the air fryer before it's stuffed with a savory rice filling. Toasted pecans add crunch while dried cranberries provide tartness. The skin of roasted acorn squash is soft enough to eat and provides additional fiber.

Ingredients

2 tablespoons extra-virgin olive oil, divided
2 acorn squash, halved and seeded
2 medium carrots, chopped
2 stalks celery, chopped
1 cup sliced button mushrooms
¼ cup minced shallots
1 teaspoon dried thyme
½ teaspoon ground pepper, plus more for garnish
¼ teaspoon salt
1 (8.8 ounce) pouch cooked long grain and wild rice mix
¼ cup chopped pecans, toasted (see tip)
¼ cup dried cranberries
snipped fresh thyme for garnish

Directions

Preheat air fryer to 400℉. Drizzle 1 tablespoon oil evenly over cut sides of squash. Arrange the squash in the air-fryer basket. Cook until fork-tender, 20 to 25 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add carrots, celery, mushrooms, shallots, thyme, pepper and salt. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
Transfer the vegetables to a bowl. Stir in prepared rice, pecans and dried cranberries. Spoon the rice mixture into the squash halves. Garnish with fresh thyme and additional pepper, if desired.

Bring a large pot of water to a boil. Cut zucchini into long thin strips with a spiralizer or vegetable peeler. Place in a colander set over a large bowl. Toss with 1/4 tsp. salt and let drain for 15 to 20 minutes. Meanwhile, pulse almonds in a food processor until coarsely chopped. Add tomatoes, 1 cup basil leaves, garlic, and crushed red pepper; pulse until coarsely chopped. Add 2 Tbsp. oil and 1/2 tsp. salt and pulse until combined; set aside. Cook spaghetti in the boiling water according to package directions. Drain and transfer to a large bowl. Gently squeeze the zucchini to remove excess water; add to the bowl with the spaghetti. Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat until shimmering. Season salmon with pepper and the remaining 1/4 tsp. salt. Add the salmon to the pan; cook until the underside is golden and crispy, about 4 minutes. Flip the salmon and cook until it flakes when nudged with a fork, 2 to 4 minutes more. Transfer to a plate and use a fork to gently flake it apart. Add the pesto to the spaghetti mixture; toss to coat. Gently stir in the salmon. Top with the remaining 1/4 cup chopped fresh basil. Garnish with Parmesan and additional pepper, if desired.

This crowd-pleasing and easy dinner recipe takes just 20 minutes to make, start to finish, so it's perfect for weeknights! When tomatoes are at their in-season best, just a quick chop and a few ingredients are all you need to make a spaghetti sauce in minutes. Store-bought chicken meatballs keep the low-effort theme going all the way to the table.