Ingredients
- 1 medium spaghetti squash (about 2½–3 lb / 1.1–1.4 kg)
- 2 tablespoons olive oil
- 1 tablespoon melted butter (optional, for extra richness)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Toppings
- ¼ cup grated Parmesan cheese
- Chopped fresh parsley or basil
- Red pepper flakes
- Fresh lemon juice
Instructions
- Preheat the air fryer to 375°F (190°C).
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil and melted butter.
- Sprinkle evenly with garlic powder, Italian seasoning, smoked paprika, salt, and pepper.
- Place the squash halves cut-side down in the air fryer basket. If they don’t fit, cook one half at a time.
- Air fry for 20–25 minutes, depending on the size of the squash, until the flesh is tender when pierced with a fork.
- Flip the squash over for the last 3–5 minutes to lightly caramelize the cut surface (optional).
- Let cool for 5 minutes, then use a fork to scrape the flesh into long, spaghetti-like strands.
- Toss the strands with Parmesan, fresh herbs, and a squeeze of lemon juice, if desired.
Serving Suggestions
Serve with:
- Marinara sauce
- Alfredo sauce
- Garlic butter and Parmesan
- Pesto
- Meatballs
- Grilled chicken
- Sautéed shrimp
- Roasted vegetables
Tips
- Choose a squash that fits comfortably in your air fryer basket.
- Don’t overcook, or the strands can become mushy.
- For deeper caramelization, cook cut-side up for the last few minutes.
- Save the roasted seeds—clean, season, and air fry them for a crunchy snack.
Storage
- Refrigerator: Store cooked spaghetti squash in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Air fry at 350°F (175°C) for 3–5 minutes or microwave until warmed through.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4**