Air Fryer Spaghetti Squash

1 (3 pound) spaghetti squash

1 tsp. olive oil

¼ tsp. sea salt

1/8 tsp. ground black pepper

1/8 tsp. smoke paprika

Using a sharp knife, make a dotted line lengthwise around the entire squash. Place whole squash in the microwave and cook on full power to help it cut more easily, about 3 to 5 minutes. Transfer to a cutting board and cut the squash in half lengthwise, using the dotted line as a guide. Wrap one half in plastic and refrigerate for another use.

Spoon pulp and seeds out of remaining half and discard. Brush olive oil over all of the flesh and sprinkle with salt, pepper, and paprika.

Preheat an air fryer to 360°F. Place spaghetti squash half skin side down in the basket. Cook until squash is tender, about 18 to 20 minutes.

Transfer to a dish and fluff with a fork to create noodles.

Prep time: 5 minutes. Cook time: 25 minutes. Yield: 2 servings.

Butternut Squash and Barley Soup

1 small butternut squash (2½-3 pounds), peeled and cut into 1-inch cubes (about 6 cups)

4 cups water

1 carton (32 oz.) reduced sodium chicken broth

¾ cup medium pearl barley

2 medium carrots, chopped

2 celery ribs, chopped

1 small onion, chopped

2 Tbsp. minced fresh parsley or 2 tsp. dried parsley flakes

2 garlic cloves, minced

1 tsp. rubbed sage

1¼ tsp. salt

½ tsp. curry powder

¼ tsp. pepper

1 cup cubed cooked turkey

Place all ingredients except turkey in a 5- or 6-quart slow cooker. Cook, covered, on low 5-7 hours or until squash and barley are tender.

Stir in turkey; cook, covered, 15 minutes or until heated through.

Prep time: 25 minutes. Cook time: 5-7 hours. Yield: 12 servings.