Rice-Cooker Spaghetti with Air-Fried Roasted Onion, Extra Virgin Olive Oil, and Hickory BBQ Sauce

Name: Rice-Cooker Spaghetti with Air-Fried Roasted Onion, Extra Virgin Olive Oil, and Hickory BBQ Sauce
Total time: 1200 s
Yield: 1 serving
Cuisine: American
Ingredients: 200 g chopped onion (84 calories); 113 g Spaghetti (dry) (412 calories); 30 ml Extra Vigin Olive Oil (240 calories); 30 ml Hickory BBQ Sauce (e.g., Kraft) (35 calories); 10 ml Sunflower Oil (10 calories); Dash Garlic Pepper spice (0 calories); 1 tsp Paprika (6 calories)

ListenDrinkEat @ListenDrinkEat

Halifax, Nova Scotia, Canada

This meal is inexpensive, quick, and easy to make while being low on energy costs. A great meal for one person. Don't be concerned with the calorie count, it's a wonderfully delicious and nutritious meal, easily part of a balanced diet.

ListenDrinkEat @ListenDrinkEat

Halifax, Nova Scotia, Canada

Saved

Ingredients

20 minutes

1 serving

200 gchopped onion (84 calories)
113 gSpaghetti (dry) (412 calories)
30 mlExtra Vigin Olive Oil (240 calories)
30 mlHickory BBQ Sauce (e.g., Kraft) (35 calories)
10 mlSunflower Oil (10 calories)
DashGarlic Pepper spice (0 calories)
1 tspPaprika (6 calories)

Saved

Steps

20 minutes

1

Place dry spaghetti in rice cooker and cover with cold water.
2

Cook spaghetti for up to 20 minutes or until water is absorbed and pasta is done.
3

Meanwhile, place 1 large onion, chopped, in a small metal cake basket. Add garlic pepper spice and paprika for color and taste.
4

Add sunflower oil on top of the chopped onions.
5

Place the basket of onions into an air fryer, and cook at 395 degrees F (202 degrees C) for 8 minutes to brown the edges.
6

Stir the onions and continue air frying for 4 more minutes. Keep warm in the air fryer until spaghetti is done cooking.
7

Serve spaghetti with roasted onions on top, adding extra virgin olive oil and hickory BBQ sauce to taste.