Air Fryer Spaghetti Squash
User Reviews
5
Air Fryer Spaghetti Squash
Description
This Air Fryer Spaghetti Squash recipe involves slicing a small spaghetti squash in half lengthwise and scooping out the seeds. The squash halves are lightly coated inside with olive oil and seasonings including salt, black pepper, garlic powder, and optionally paprika. Placing the halves cut side up in a preheated air fryer at 350°F cooks them evenly over 25 to 30 minutes until the flesh is soft and easily shredded into noodle-like strands with forks. The result is tender squash "noodles" with a subtle seasoning base. Topping with freshly grated parmesan cheese, butter, and chopped parsley adds richness and brightness. This method offers a convenient and reliable way to prepare spaghetti squash without baking in an oven.
This dish functions well as a gluten-free, low-carb pasta substitute. It can be served on its own with cheese and butter or incorporated into other recipes, such as with bolognese sauce or meatballs. The notes suggest options for oil-free cooking by substituting sprays or broth, instructions for freezing cooked squash up to 6 months, and reheating methods to maintain texture, including air fryer reheating or microwaving with a damp towel. Leftovers keep in the refrigerator for up to 5-6 days.
Ingredients
- 1 small spaghetti squash about 2 pounds
- 1 tablespoon olive oil or avocado oil
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika optional
- Parmesan Cheese grated Parmesan cheese, butter, and/or freshly chopped parsley (for serving
- butter
- parsley
Instructions
- Preheat your air fryer to 350°F.
- Wash and dry the spaghetti squash. Then, carefully slice it in half lengthwise (through the stem) and use a spoon to scrape out the seeds. Drizzle about 1 tablespoon of olive oil on the inside of the spaghetti squash, followed by the salt, pepper, garlic powder, onion powder, and paprika. Then, use your fingers to coat evenly.
- Place the seasoned squash in the air fryer cut-side up. Air fry at 350°F for 25 - 30 minutes total, or until the squash is fork tender.
- Carefully remove the squash from the air fryer and use two forks to lightly scrape the inside of the squash and fluff up the noodles.
- Top with freshly grated parmesan cheese, butter, and/or chopped parsley. Alternatively, you can serve the spaghetti squash noodles in place of pasta in your favorite bolognese or sauce recipe. I love this chicken bolognese and these keto turkey meatballs.
Notes
- You can prepare this recipe oil-free by using olive oil spray or vegetable broth instead of olive oil drizzle.
- Cooked spaghetti squash freezes well for up to 6 months; cool, shred, and store in freezer bags.
- For reheating, use an air fryer at 300°F for 5–7 minutes, an oven at 350°F for 5–10 minutes, or microwave wrapped in a damp towel for 1–4 minutes.
- Store leftovers in an airtight container in the refrigerator for 5–6 days.
- One serving is about 1 cup of cooked spaghetti squash.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 332mg | 14% |
| Potassium | 261mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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