Air Fryer Spaghetti Squash
Tender, golden spaghetti squash strands made in the air fryer in about 30 minutes — a quick, low-carb pasta alternative with crisp browned edges and no watery centers.
Equipment
- Air fryer
- Chef's knife
- Cutting board
- Spoon or Melon Baller
- Fork
Ingredients
- 1 spaghetti squash 1.5 to 3 pounds
- 1 to 2 tablespoons olive oil
- ½ to 1 teaspoon salt to taste
- ¼ to ½ teaspoon black pepper
- ½ teaspoon garlic powder or Italian seasoning optional
- 2 to 4 tablespoons grated Parmesan optional
Instructions
- Pierce the whole squash 4 to 6 times and microwave for 2 to 3 minutes to soften slightly; let cool.
- Trim both ends flat, stand the squash upright, and cut lengthwise into two even halves.
- Scoop out the seeds and pulp with a spoon.
- Brush the cut sides with olive oil and season with salt, pepper, and garlic powder or Italian seasoning if using.
- Preheat the air fryer to 360-375°F for 3 to 5 minutes.
- Arrange the halves cut-side up in the basket without overlapping; cook in batches if your basket is small.
- Air fry for 25 to 30 minutes, checking for doneness starting at 20 to 25 minutes.
- Test with a fork for slight resistance; continue in 3-minute increments if needed.
- Rest for 2 to 5 minutes, then shred lengthwise with a fork, following the grain.
- Toss with butter, Parmesan, or sauce and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat strands in the air fryer at 350°F for 2 to 4 minutes rather than the microwave, and add sauce after reheating to keep the texture.
If the strands seem watery after shredding, return them to the air fryer for 2 to 3 minutes to crisp back up.
Reheat strands in the air fryer at 350°F for 2 to 4 minutes rather than the microwave, and add sauce after reheating to keep the texture.
If the strands seem watery after shredding, return them to the air fryer for 2 to 3 minutes to crisp back up.