Air Fryer Spaghetti Squash
Ready in 25 minutes, this air fryer spaghetti squash recipe makes for the perfect low-carb noodle alternative to pasta. Serve it for dinner with your favorite pasta sauce or as a side dish!
Ingredients
- 1 small spaghetti squash, about 2 pounds
- 1 tbsp olive oil or avocado oil
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika, optional
- For Serving: grated parmesan cheese, butter, and/or freshly chopped 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
Oil Free: You can make this recipe oil-free by using olive oil cooking spray or avocado oil spray. You can also add 1 – 2 tablespoons of vegetable broth to each half.
Freezing: You can freeze cooked spaghetti squash for up to 6 months. Simply let it cool after baking, shred it, and then place it into freezer-safe bags. When you are ready to enjoy, reheat frozen cooked spaghetti squash on the stovetop in a pot on low, in the microwave (wrapped in a damp paper towel) for 1 – 3 minutes, or in an oven-safe dish the oven at 350°F for 5 – 10 minutes.
Storing: Store leftover air fryer spaghetti squash in an airtight container in the refrigerator for up to 5 – 6 days.
Reheating: For best results, reheat in the air fryer at 300°F for 5 – 7 minutes, in the oven or toaster oven at 350°F for 5 – 10 minutes until warm, or in the microwave for 1 – 4 minutes until warm. If you are microwaving it, I recommend wrapping it in a damp paper towel.
1 serving is about 1 cup of spaghetti squash.
Nutrition
Calories: 106kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 332mg | Potassium: 261mg | Fiber: 4g | Sugar: 5g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
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