Ingredients
Scale
- 1 spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Cut the ends off of your spaghetti squash. Then, use a sharp knife to cut it in half lengthwise.
- Use a spoon to scoop out the seeds.
- Place the squash halves inside your air fryer basket, cut side up. Drizzle the olive oil between the squash halves, along with the salt and pepper.
- Set the temperature to 360°F for 25 minutes.
- When the cook time is up, use tongs to transfer the cooked squash to a cutting board or plate.
- Use a fork to break up the flesh of the cooked squash into spaghetti shaped strands, transferring the strands to a serving bowl.
- Serve the cooked spaghetti squash hot with your choice of marinara sauce or plain.
Notes
- If you have a small air fryer basket, choose a small spaghetti squash so that it will fit. If you find that both halves of the squash won’t fit into the basket at one time, you may need to cook the halves in two batches.
- Store any leftover cooked spaghetti squash in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 2 months. Reheat before serving.
- Cooked spaghetti squash can be served with any sauce that you would serve regular spaghetti noodles with. Heat the sauce in a separate pan and then toss the toss with the cooked spaghetti squash noodles before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side dish
- Method: Air fryer
- Cuisine: Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of squash
- Calories: 54
- Sugar: 2.1 g
- Sodium: 303.6 mg
- Fat: 3.9 g
- Saturated Fat: 0.6 g
- Carbohydrates: 5.4 g
- Fiber: 1.2 g
- Protein: 0.5 g
- Cholesterol: 0 mg