Spicy Air Fryer Spaghetti Squash

1 medium spaghetti squash (4#)

3 tbsp olive oil

3/4 tsp celery seed

1/2 tsp salt

1/2 tsp pepper

1 large sweet red pepper, halved and seeded

1 jalapeno pepper, seeded

3 garlic cloves

2 c shredded Italian cheese blend

1 c fresh spinach, chopped

12 oz can diced tomatoes with basil, oregano, garlic

1/2 c fresh basil leaves, chopped

1 tsp crushed red pepper flakes

4 tbsp bacon bits

 

Preheat air fryer to 375°. Cut squash in half lengthwise, scoop out seeds. Brush cut side with oil. Sprinkle with celery seed, salt, and pepper. Place squash cut side up on a greased tray in air fryer. Cook 35-40 minutes or until tender. Remove to cutting board.

Place red pepper, jalapeno, and garlic on a greased tray in air fryer; drizzle with oil. Cook until tender, 8-10 minutes. 

When the squash is cool enough to handle, scoop out flesh with a fork. Set shells aside. Chop red pepper, jalapeno, and garlic; add to bowl. Add 1 cup Italian cheese, spinach, tomatoes, basil, red pepper flakes, and bacon bits; mix well.

Fill shells with squash mixture; return to air fryer. Cook for 3 minutes. Top with remaining cheese; cook until cheese is browned, 3-5 minutes longer.