Air Fryer Spaghetti Squash Recipe
Air Fryer Spaghetti Squash is cooked to perfection every single time for an easy, healthy, low-carb dinner or side dish.
Servings: 1 cooked spaghetti squash
Ingredients
- 1 medium spaghetti squash
- non-stick olive oil cooking spray
- salt and black pepper to season
Instructions
- Preheat your air fryer to 380 degrees Fahrenheit.
- Scrub the spaghetti squash clean and dry thoroughly. Cut the squash in half lengthwise (stem to end, as shown in the images) using a sharp knife. Scoop out the seeds. Pierce the skin of the squash with a fork in a couple of places.
- Spray the inside basket of the air fryer plus the spaghetti squash with a light coating of non-stick cooking spray. Season with salt and black pepper.
- Place the squash halves, cut-side-up, inside the air fryer basket. Air fry for approximately 30 minutes. You know the squash is fully cooked when it's easily pierced with a fork.
- Remove the cooked spaghetti squash from the air fryer and season with additional salt and black pepper. Optional garnishes include butter, parmesan cheese, tomato sauce, etc.
Notes
For this recipe, I used the COSORI Air Fryer. Please note that different air fryer brands or models may cook slightly differently from each other. Check the progress of your spaghetti squash every 10 minutes or so as it cooks.
- Leftovers: Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: You may reheat in the microwave or in the air fryer. To reheat in the air fryer, preheat your air fryer to 360 degrees Fahrenheit. Cook for 3-4 minutes, or until reheated.
Nutrition
Calories: 299kcal | Carbohydrates: 67g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Sodium: 164mg | Potassium: 1043mg | Fiber: 14g | Sugar: 27g | Vitamin A: 1159IU | Vitamin C: 20mg | Calcium: 222mg | Iron: 3mg
