Description
Enjoy a healthy and flavorful meal quickly with this easy Air Fryer Spaghetti Squash recipe. Perfectly tender with a slight crisp, it mimics pasta texture without the carbs, making it a nutritious, low-carb alternative that’s versatile and simple to prepare.
Ingredients
Scale
Main Ingredients
- 1 medium-sized spaghetti squash (about 2 to 3 pounds)
- 1–2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- Fresh herbs such as parsley or basil (optional)
Instructions
- Prepare the Squash: Wash the spaghetti squash thoroughly. Using a sharp knife, cut it in half lengthwise carefully, then scoop out the seeds with a spoon. Drizzle the inside of each half with olive oil, and season with salt, pepper, and optional garlic powder.
- Preheat Your Air Fryer: Set your air fryer to 375°F (190°C) and allow it to preheat. This step ensures even cooking and helps the squash develop a desirable texture.
- Air Fry the Squash: Place the squash halves cut side down in the air fryer basket, allowing some space between them for proper air flow. Cook for 20 to 25 minutes, checking tenderness by piercing the flesh with a fork; it should feel soft and easily pull apart.
- Scrape Out the Strands: Once cool enough to handle, use a fork to scrape the inside of each half, separating the flesh into spaghetti-like strands.
- Season and Serve: Toss the strands with additional seasoning, fresh herbs, or your favorite sauce. Serve warm, adding toppings or sides as desired, and enjoy immediately.
Notes
- Choose a medium-sized spaghetti squash (2 to 3 pounds) for even cooking and best fit in your air fryer.
- Use a sharp chef’s knife and take your time when cutting the squash to avoid injury.
- Do not overcrowd the air fryer basket to allow proper air circulation for even cooking.
- Cooking times may vary by air fryer model, so check doneness with a fork around 20 minutes.
- Use olive oil sparingly to maintain a crispy texture without greasiness.
- Store leftovers in an airtight container in the fridge for up to 4 days; keep dry to avoid sogginess.
- Frozen cooked squash can last up to 3 months; thaw overnight before reheating.
- Reheat leftovers gently in the air fryer at 350°F (175°C) for 5-7 minutes or microwave covered on medium power.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup cooked spaghetti squash
- Calories: 42
- Sugar: 2 g
- Sodium: 150 mg (varies by added salt)
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg