Air Fryer Butternut Squash Noodles
Description
Air fryer butternut squash noodles cook in just 9 minutes and come out tender with crispy, caramelized edges. A five-ingredient low-carb and gluten-free pasta alternative that works as a side dish or a base for your favorite sauce.
Ingredients
- 1 pound butternut squash, spiralized
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Dry the noodles. Spread the spiralized butternut squash in a single layer on paper towels and let sit for 20 minutes to draw out surface moisture. This step is what makes the noodles crisp instead of steam.
- Season. Transfer the noodles to a large bowl. Add the olive oil, salt, black pepper, and garlic powder. Toss with tongs until evenly coated.
- Air fry. Spread the noodles loosely in the air fryer basket, working in batches if needed. Set the temperature to 400 degrees F on the air fryer setting and cook for 7 to 9 minutes, tossing with tongs every 2 to 3 minutes, until fork-tender with crisped edges.
- Serve. Plate and serve immediately while hot and crisp.
Equipment
- Spiralizer (optional if using pre-spiralized squash)
- Tongs
Notes
- Do not skip the 20-minute drying step — it is the difference between crispy and soggy noodles.
- Cook in batches rather than overcrowding the basket. Piled noodles steam.
- Store-bought pre-spiralized butternut squash works perfectly and saves 10 minutes of prep.
- To cook from frozen, add 3 to 4 minutes and toss more frequently. Do not thaw first.
- Reheat leftovers in the air fryer at 375 degrees F for 3 to 4 minutes. Microwaving makes them mushy.
Nutrition
Serving: 1ServingCalories: 116kcalCarbohydrates: 14gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 587mgPotassium: 412mgFiber: 2gSugar: 3gVitamin A: 12056IUVitamin C: 24mgCalcium: 57mgIron: 1mg