Air Fryer Spaghetti Squash (or Oven) with Tips
Air fryer spaghetti squash recipe with step-by-step instructions for the best ways to prep this squash.
Servings: 2 servings
Calories: 62.7kcal
Ingredients
- 2 ½ pound spaghetti squash
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Preheat the air fryer to 375˚F.
- Trim the ends of the spaghetti squash, turn it on end, and slice in half lengthwise. Try to slice it so the halves are as equal as possible.
- Pro-Tip: If the skin is too tough to easily cut through, puncture the skin with a knife 2 - 3 times, and place it in the microwave for 3 - 4 minutes. This softens the skin, making it easier to slice.
- Using a metal spoon, start at one end of the cavity, scoop out the seeds and pulp, and discard. A grapefruit spoon works great for this, but any metal spoon will work well.
- Rub the surfaces of the squash with oil, and sprinkle with the spices. Turn the squash halves upside down, and arrange in an air fryer basket.
- Roast in the air fryer for 15 minutes, or until fork tender.
- Check for doneness by gently scraping the tines of a fork down the cavity. If strands easily lift up, the squash is done.
- When done, remove and allow to cool slightly. Using the tines of a fork, scrape up the strands that form "noodles". Serve in the shells of the squash, or heaped onto a plate.
Nutrition
Calories: 62.7kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5.1g | Sodium: 291mg | Potassium: 4.3mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 2.1IU | Vitamin C: 0.1mg | Calcium: 1.6mg | Iron: 0.1mg