Air Fryer Spaghetti Squash

Pro Tip on Cutting Intensity: Raw spaghetti squash can be firm and tough to cut. To reduce the physical effort needed to slice it in half, pierce the squash a

Equipment

• 1 Medium Spaghetti Squash (approx. 2.5 to 3 lbs / 1.1 to 1.4 kg)
• 1.5 Tablespoons Olive Oil (or avocado oil / melted ghee)
• ½ Teaspoon Garlic Powder
• ½ Teaspoon Kosher Salt
• ¼ Teaspoon Freshly Ground Black Pepper
• Optional Finishers: Freshly grated Parmesan cheese, chopped fresh parsley, or a pinch of crushed red pepper flakes.
• Air Fryer (Basket style or tray style with a minimum 4-quart capacity)
• Sharp Chef’s Knife
• Cutting Board (place a damp towel under it for stability)
• Large Spoon or ice cream scoop (for removing seeds)
• Fork (for pulling and flaking the strands)

Ingredients

Basic Ingredients

• 1 Medium Spaghetti Squash (approx. 2.5 to 3 lbs / 1.1 to 1.4 kg)
• 1.5 Tablespoons Olive Oil (or avocado oil / melted ghee)
• ½ Teaspoon Garlic Powder
• ½ Teaspoon Kosher Salt
• ¼ Teaspoon Freshly Ground Black Pepper
• Optional Finishers: Freshly grated Parmesan cheese, chopped fresh parsley, or a pinch of crushed red pepper flakes.

Equipment

• Air Fryer (Basket style or tray style with a minimum 4-quart capacity)
• Sharp Chef’s Knife
• Cutting Board (place a damp towel under it for stability)
• Large Spoon or ice cream scoop (for removing seeds)
• Fork (for pulling and flaking the strands)

Instructions

Step 1: Prep the Squash

1. Wash the outside of the spaghetti squash thoroughly and pat it dry with a paper towel.
2. Place the squash on a steady cutting board. Cut off a small sliver from both the top stem end and the bottom base to create flat, steady surfaces.
3. Stand the squash upright on one of the flat ends and carefully cut it in half lengthwise from top to bottom using a firm, steady pressure with a sharp chef’s knife.
4. Using a large spoon or an ice cream scoop, scrape out the inner seeds and stringy pulp from the center cavity of both halves. (Save the seeds if you like to roast them later!)

Step 2: Season the Halves

1. Drizzle about ¾ tablespoon of olive oil over the interior flesh of each squash half. Use your hands or a pastry brush to ensure the oil covers the top edges and the inner cavity evenly.
2. In a small bowl, combine the garlic powder, salt, and black pepper.
3. Season the flesh generously with the spice mix.

Step 3: Set Up the Air Fryer

1. Preheat your air fryer to 375°F (190°C) for 3 minutes.
2. Place the squash halves cut-side UP or cut-side DOWN into your air fryer basket depending on your size preference: Cut-Side Down (Recommended): Traps steam inside while caramelizing the edges against the air fryer basket.
3. Cut-Side Up: Great if you want to top the squash with cheese or garlic butter during the last 2 minutes of cooking.
4. Note: If your air fryer basket is too small to fit both halves side by side, cook them one half at a time.

Step 4: Air Fry to Perfection

1. Air fry at 375°F (190°C) for 20 to 25 minutes .
2. To check for doneness, insert a fork into the thickest part of the squash flesh. It should easily pierce through, and the flesh near the rim should flake apart into distinct strands without feeling overly soft or mushy.

Step 5: Flake and Serve

1. Remove the squash halves carefully from the air fryer using tongs or heat-safe oven mitts. Let them rest for 3–5 minutes until cool enough to handle.
2. Hold a squash half with an oven mitt or towel, and use a fork to scrape the flesh from the outer skin inward toward the center. The squash will naturally separate into long, pasta-like strands.
3. Fluff up the strands, adjust seasoning with extra salt or black pepper if needed, and top with your favorite sauces, herbs, or cheese.

Nutrition

Calories: 85 kcal · Protein: 1.3 g · Fat: 5.2 g · Carbohydrates: 9.8 g – Dietary · Saturated Fat: 0.8 g – Polyunsaturated · Fiber: 2.2 g – · Sugar: 3.8 g Net · Sodium: 310 mg