Air Fryer Spaghetti Squash
User Reviews
5
Air Fryer Spaghetti Squash
Description
The Air Fryer Spaghetti Squash recipe starts by cutting a firm, 2-pound spaghetti squash lengthwise and removing its seeds, then brushing the inside with olive oil and Italian seasoning. Air frying at 400°F for about 20 minutes softens the squash, allowing the flesh to be easily pierced with a fork. The air fryer speeds up cooking compared to traditional oven baking and imparts a subtle roasted note. Once cooked, the squash separates into tender strands that mimic spaghetti.
The seasoning used is simple and keeps the natural flavor of the squash dominant. The strands can be served directly with various toppings or sauces. This recipe is particularly practical for anyone wanting to enjoy spaghetti squash without the long oven time, and it can be adjusted for different squash sizes or oven methods.
To prepare the squash safely, a tip is to soften the hard skin slightly in the microwave before cutting. Leftovers store well sealed and refrigerated for a few days, or frozen in freezer bags for longer-term saving. This flexibility and the easy method invite using spaghetti squash as a pasta substitute or a vegetable side.
Ingredients
- 1 spaghetti squash about 2 pounds
- 1 tablespoon olive oil
- 2 teaspoon Italian seasoning
Instructions
- Cut the spaghetti squash in half lengthwise (see the helpful tips in the post for the best way to cut the squash) and scoop out the seeds and stringy parts with a large spoon.
- Brush the cut sides and inside the squash with olive oil and sprinkle with seasoning. Air fry at 400° for 20 minutes, checking for doneness at the 15 minute mark. You should easily be able to pierce the flesh with a fork.
- Serve hot with your favorite toppings.
Notes
- Soften the spaghetti squash skin in the microwave for 3 minutes after scoring to make cutting easier and safer.
- Adjust air frying time based on the size of the squash; smaller squash will cook faster.
- You can also bake the squash in a 400°F oven for 40 minutes if you prefer traditional roasting.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, cool the squash completely, then pack the strands into freezer bags and freeze for up to 8 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 108kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 41mg | 2% |
| Potassium | 273mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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