Description
This Air Fryer Spaghetti Squash recipe offers a quick and healthy way to prepare this versatile vegetable with a tender, slightly crisp texture. Simply halved, seasoned, and cooked in the air fryer, it’s perfect as a low-carb pasta substitute or a flavorful side dish, customizable with your favorite herbs, spices, and toppings.
Ingredients
Scale
Main Ingredients
- 1 medium spaghetti squash
- 1-2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Optional Add-ins
- Fresh parsley, basil, or oregano (optional)
- Minced garlic (optional, for garlic and herb variation)
- Grated Parmesan or nutritional yeast (optional, for cheesy twist)
- Red pepper flakes or cayenne (optional, for spicy kick)
- Marinara sauce and fresh basil (optional, for Italian style)
Instructions
- Prepare the squash: Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy center to create clean halves ready for seasoning.
- Season the squash: Brush the inside flesh lightly with olive oil and sprinkle salt and black pepper evenly. Add any preferred fresh herbs or minced garlic at this stage to maximize flavor infusion while cooking.
- Air fry the squash: Preheat the air fryer to 375°F (190°C). Place the squash halves cut side down in the air fryer basket and cook for 25-30 minutes, checking tenderness starting at 20 minutes to avoid overcooking.
- Scrape the strands: Once soft, use a fork to scrape the flesh into spaghetti-like strands. The texture should be tender with a slight crispness from air frying.
- Serve and enjoy: Serve the fluffy strands as is or topped with your favorite sauces, fresh herbs, grated cheese, or proteins to complete your meal.
Notes
- You can adjust cooking time depending on the size of the squash and air fryer model.
- For more flavor, try adding garlic or herbs before cooking.
- Leftover strands can be stored in an airtight container in the fridge for up to 3 days.
- Add sauces or toppings right before serving to maintain texture.
- Be cautious when cutting the raw squash as the skin is tough; use a sharp knife and stable surface.