Air Fryer Spaghetti Squash
This air fryer spaghetti squash makes a healthy, low-carb alternative to pasta. It's so easy to make, with a few ingredients, and ready in 25 minutes. It comes out perfectly browned, caramelized and fork-tender.
Equipment
Ingredients
- 1 spaghetti squash about 2 pounds
- 2 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Cut a little of both ends. Place the spaghetti squash on a kitchen towel and cut lengthwise into halves. Scoop the seeds and membranes out with a spoon and discard.
- Brush the cut halves with olive oil. Sprinkle with salt and black pepper.
- Preheat Air fryer to 350F. Place the spaghetti squash halves in the Air fryer basket.
- Air fryer for 25 to 30 minutes until browned on top and fork tender.
- Remove the squash from the Air fryer and let it cool for a few minutes.
- Fluff with a fork to seperate the strands. Serve with your choice of sauce and cheese.
Notes
- Cook on low - Cooking at higher heat like 400F would leave the top burnt and flesh undercooked. To avoid this, I cook the squash at 350F until it's tender.
- Store- leftovers in an airtight container in the fridge for 3 to 4 days.
- Reheat - in the microwave or air fry at 350F for a few minutes until warm.
- Seasoning options -
- To serve spaghetti squash on its own, season with onion powder, garlic powder, paprika and sprinkle with parmesan cheese and mozzarella cheese.
- For a sweet version, brush with melted butter, and sprinkle with brown sugar or drizzle of maple syrup.
Nutrition
Calories: 68 kcalTotal Carbs: 11 gProtein: 1 gFat: 3 gSaturated Fat: 1 gSodium: 318 mgFiber: 2 gSugar: 4 gVitamin A: 195 IUVitamin C: 3 mgCalcium: 38 mgIron: 1 mgNet Carbs: 9 g
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