Servings: 3
Cooking Time: 45 Minutes
Ingredients :
1½-pound spaghetti squash (about half a large or a whole small squash)
olive oil
½ onion, diced
½ red bell pepper, diced
2 cloves garlic, minced
4 cups coarsely chopped kale
salt and freshly ground black pepper
1 egg
⅓ cup breadcrumbs, divided*
⅓ cup grated Parmesan cheese
½ teaspoon dried rubbed sage
pinch nutmeg
Pomodoro Sauce:
2 tablespoons olive oil
½ onion, chopped
1 to 2 cloves garlic, minced
1 (28-ounce) can peeled tomatoes
¼ cup red wine
1 teaspoon Italian seasoning
2 tablespoons chopped fresh basil, plus more for garnish
salt and freshly ground black pepper
½ teaspoon sugar (optional)
Directions :
1. Preheat the air fryer to 370°F.
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the inside of the squash with olive oil and season with salt and pepper. Place the squash, cut side up, into the air fryer basket and air-fry for 30 minutes, flipping the squash over halfway through the cooking process.
3. While the squash is cooking, Preheat a large sauté pan over medium heat on the stovetop. Add a little olive oil and sauté the onions for 3 minutes, until they start to soften. Add the red pepper and garlic and continue to sauté for an additional 4 minutes. Add the kale and season with salt and pepper. Cook for 2
more minutes, or until the kale is soft. Transfer the mixture to a large bowl and let it cool.
4. While the squash continues to cook, make the Pomodoro sauce. Preheat the large sauté pan again over medium heat on the stovetop. Add the olive oil and sauté the onion and garlic for 2 to 3 minutes, until the onion begins to soften. Crush the canned tomatoes with your hands and add them to the pan along with the red wine and Italian seasoning and simmer for 20 minutes. Add the basil and season to taste with salt, pepper and sugar (if using).
5. When the spaghetti squash has finished cooking, use a fork to scrape the inside flesh of the squash onto a sheet pan. Spread the squash out and let it cool.
6. Once cool, add the spaghetti squash to the kale mixture, along with the egg, breadcrumbs, Parmesan cheese, sage, nutmeg, salt and freshly ground black pepper. Stir to combine well and then divide the mixture into 6 thick portions. You can shape the portions into patties, but I prefer to keep them a little random and unique in shape. Spray or brush the fritters with olive oil.
7. Preheat the air fryer to 370°F.
8. Brush the air fryer basket with a little olive oil and transfer the fritters to the basket. Air-fry the squash and kale fritters at 370°F for 15 minutes, flipping them over halfway through the cooking process.
9. Serve the fritters warm with the Pomodoro sauce spooned over the top or pooled on your plate. Garnish with the fresh basil leaves.