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Cheesy Bacon Spaghetti Squash

Cheesy Bacon Spaghetti Squash

Cheesy Bacon Spaghetti Squash

Recipe Type: Emeril Pressure Air Fryer

Servings: 4


  • 1 large spaghetti squash (3 1/2 lbs.)
  • 4 bacon strips, chopped
  • 3 tablespoon butter
  • 1 tablespoon Brown Sugar
  • 0.5 teaspoon salt
  • 0.25 teaspoon pepper
  • 0.75 cup shredded Swiss cheese, divided


1. Halve squash lengthwise; remove and discard seeds. Place wire rack with handles and 1 cup water into inner pot. Place squash on rack. Lock pressure lid. Press pressure function; select vegetables setting. Set to long cook time (12 minutes). Start.

2. Quick-release pressure. Remove squash, rack and water from inner pot; wipe dry. Separate squash into strands with a fork.

3. Press saute function; select pork setting. Press timer; set to 15 minutes. Add bacon; cook and stir until almost crisp. With a slotted spoon, remove the bacon to paper towels. Stir butter, brown sugar, salt and pepper into drippings. Add squash. Cook and stir until heated through. Press cancel. Stir in 1/2 cup cheese.

4. Transfer squash mixture to a 11/2-qt. baking dish; top with bacon and remaining cheese. Clean inner pot. Place dish on wire rack with handles; lower into inner pot. Cover with air frying lid. Press air fry function; select custom. Press timer; set to 7 minutes. Start. Cook until the cheese is melted.