Air Fryer Spaghetti Squash
Servings: 2-4
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Ingredients:
1 medium spaghetti squash (about 2-3 pounds)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
Instructions:
Prepare the Spaghetti Squash:
Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scrape out the seeds and pulp from the center.
Drizzle the inside of each half with olive oil and season with salt, black pepper, and garlic powder if using. Rub the oil and seasoning evenly over the flesh.
Air Fry the Squash:
Preheat your air fryer to 375°F (190°C) for about 3-4 minutes.
Place the squash halves in the air fryer basket, cut side up. If both halves do not fit, cook them one at a time.
Air fry for 25-30 minutes, depending on the size of your squash. The flesh should be tender when pierced with a fork, and the edges slightly caramelized.
Cool and Shred:
Let the squash cool for 5-10 minutes until it is comfortable to handle. Using a fork, gently scrape the flesh to create spaghetti-like strands.
Transfer the strands to a bowl and serve as desired.
Pro Tips:
Tender Flesh: Make sure to cook the squash until it’s fully tender. If the flesh is too firm, add a few more minutes of cooking time.
Even Coating: Rub the olive oil and seasoning evenly across the squash flesh for consistent flavor throughout.
Size Matters: Smaller squashes will cook faster. If using a very large squash, cut it into smaller pieces for quicker cooking.
Steam Effect: You can cover the squash with a piece of foil for the first 15 minutes to create a steaming effect, which helps soften the flesh before browning.
Serving Suggestions:
Pasta Alternative: Serve with marinara sauce and grated Parmesan cheese for a low-carb pasta alternative.
Casserole: Mix the squash strands with cheese, cream, and herbs, then bake in the air fryer for a creamy squash casserole.
Add Protein: Add grilled chicken or shrimp to make it a complete meal. Air Fryer Spaghetti Squash
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