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.
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.