Air Fryer Spaghetti Squash
An easy and delicious recipe for spaghetti squash cooked in the air fryer.
Servings: 4 servings
Calories: 237kcal
Ingredients
- 1 spaghetti squash
- 2 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoon butter
- ½ cup shredded Parmesan cheese
Instructions
- Cut the spaghetti squash in half the long way.
- Scoop the seeds from each half.
- Brush the halves with olive oil and sprinkle with garlic powder and salt.
- Place one or both halves in the air fryer, cut side up. This will depend on how large your air fryer is. Mine only fits one half.
- Cook at 375 degrees for 20 minutes.
- Using a fork, scrape the edges of the squash to form spaghetti-like strands.
- Top with Parmesan cheese and butter, or your desired sauce.
- Enjoy!
Notes
- If your spaghetti squash seems too hard to cut in half, poke some holes in it with a fork and then microwave for 2 minutes. This will soften it and make it easier to cut.
- My favorite way to eat spaghetti squash is topped with butter and Parmesan cheese or marinara.
- Store leftovers in an airtight container in the fridge for 2-3 days. I like to scrape the strands from the squash before refrigerating.
Nutrition
Calories: 237kcal | Carbohydrates: 17g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 577mg | Potassium: 278mg | Fiber: 4g | Sugar: 7g | Vitamin A: 562IU | Vitamin C: 5mg | Calcium: 206mg | Iron: 1mg