Air Fryer Spaghetti Squash
Description
Air fryer spaghetti squash is tender, lightly caramelized, and ready in about 30 minutes. A four-ingredient low carb pasta alternative that's naturally gluten free.
Ingredients
- 1 spaghetti squash, (about 2½–3 lb)
- 2 tablespoons olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
Instructions
- If the squash is difficult to cut, microwave it whole for 3 minutes to soften the rind. Let cool slightly.
- Preheat the air fryer to 360°F for 3 minutes.
- Set the squash on a damp towel. Cut lengthwise from stem to tip with a large sharp knife. Scoop out the seeds and stringy center with a spoon.
- Rub the olive oil into the cut surface with your hands, working it up to the rim. Season with salt and pepper.
- Place the halves cut side up in the basket without stacking. Cook at 360°F for 25 to 35 minutes, until a paring knife slides into the thickest part with no resistance. Cook in batches if both halves don't fit.
- Rest 5 minutes, then drag two forks across the flesh to release the strands. Season to taste and serve.
Equipment
Notes
- Cut side up is important — face down traps steam and produces watery strands.
- Salt lightly before cooking. Heavy salting draws out moisture and causes mushiness.
- For longer noodles, cut the squash crosswise into rings and reduce the time to 18–22 minutes.
- Approximately 9g net carbs per serving.
Nutrition
Serving: 1ServingCalories: 91kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 221mgPotassium: 175mgFiber: 2gSugar: 4gVitamin A: 194IUVitamin C: 3mgCalcium: 38mgIron: 1mg