FARMERS MARKET FINDS

Getting your family to eat their veggies (and fruit!) won't be hard with fresh and flavorful recipes fit for the summer months

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SPICY AIR-FRYER SPAGHETTI SQUASH

I made this one night when I wanted spaghetti squash, but it was too hot to turn on the oven. Filled with peppers, tomatoes and cheese, this tasty entree cooks perfectly in the air fryer.

—Grace Monahan, Middletown, NY

Prep: 25 min. • Cook: 40 min. Makes: 4 servings

1 medium spaghetti squash (about 4 lbs.)

3 Tbsp. olive oil, divided

¾ tsp. celery seed

½ tsp. each salt and pepper

1 large sweet red pepper, halved and seeded

1 jalapeno pepper, seeded

3 garlic cloves

2 cups shredded reduced-fat Italian cheese blend, divided

1 cup fresh spinach, chopped

1 can (12 oz.) diced tomatoes with basil, oregano and garlic, drained

½ cup fresh basil leaves, chopped

1 tsp. crushed red pepper flakes

4 Tbsp. imitation bacon bits, optional

1. Preheat air fryer to 375°. Cut squash in half lengthwise; scoop out seeds. Brush cut sides with 1 Tbsp. oil. Sprinkle with celery seed, salt and pepper. Place squash cut side up on a greased tray in air-fryer basket. Cook 30-40 minutes or until tender. Remove to cutting board.

2. Place red pepper, jalapeno and garlic on a greased tray in air-fryer basket; drizzle with remaining 2 Tbsp. oil. Cook until tender, 8-10 minutes.

3. When the squash is cool enough to handle, scoop out flesh into a large bowl, separating strands 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, if desired, bacon bits; mix well.

4. Fill shells with squash mixture; return to air fryer. Cook for 3 minutes. Top with remaining 1 cup Italian cheese, cook until cheese is browned, 3-5 minutes longer.

1 QUARTER FILLED SQUASH 441 cal., 22g fat (8g sat. fat), 30mg chol., 1104mg sod., 43g carb. (5g sugars, 10g fiber), 21g pro.