Air Fryer Spaghetti Squash
Description
Tender air fryer spaghetti squash with lightly golden edges: an easy low-carb, keto-friendly swap for pasta.
Ingredients
- 1 spaghetti squash, 2 to 3 pounds
- 3 tablespoons olive oil
- 1/2 teaspoon Salt, to taste
- 1/4 teaspoon Black pepper, to taste
- ½ teaspoon garlic powder, optional
Instructions
- Cut the squash in half lengthwise and scoop out the seeds and pulp.
- Brush the cut sides with olive oil and season with salt, pepper, and garlic powder if using.
- Place the halves cut side up in the air fryer basket.
- Air fry at 360°F for 25 to 35 minutes, until fork-tender.
- Cool for 5 minutes, then scrape the flesh into strands with a fork.
- Serve with butter and Parmesan or your favorite sauce.
Equipment
- Large, sharp chef's knife
- Cutting Board
- Large spoon (for scooping seeds)
- Pastry Brush
- Fork (for shredding)
- Oven mitt
Notes
Cook one half at a time if your basket is small. Oven method: roast cut side up at 400°F for 40 to 45 minutes. Store leftovers in the fridge for 3 to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1ServingCalories: 113kcalCarbohydrates: 11gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 221mgPotassium: 178mgFiber: 2gSugar: 4gVitamin A: 194IUVitamin C: 3mgCalcium: 38mgIron: 1mg