Crispy Air-Fried Spaghetti Squash
Crispy Air-Fried Spaghetti Squash turns out tender, naturally sweet strands with lightly caramelized edges and a hint of smoke from paprika. The simple seasoning of olive oil, sea salt, and black pepper lets the squash shine, making it a versatile side or base for weeknight dinners and meal prep bowls.
- Prep5 mins
- Cook25 mins
- Serves2
- DifficultyEasy
- 1
With a sharp knife, score a dotted line lengthwise around the whole squash. Microwave the whole squash on full power to make it easier to cut, about 3 to 5 minutes. Move it to a cutting board and slice the squash in half lengthwise along the dotted line. Wrap one half in plastic wrap and refrigerate it for another use.
- 2
Scoop out and discard the pulp and seeds from the remaining half. Brush olive oil over all of the flesh and sprinkle with salt, pepper, and paprika.
- 3
Preheat an air fryer to 360 degrees F (180 degrees C). Set the spaghetti squash half skin side-down in the basket. Cook until the squash is tender, about 18 to 20 minutes.
- 4
Transfer to a dish and use a fork to fluff into "noodles."
- Calories 260.36 kcal Moderate
- Protein 5.2 g Moderate
- Carbs 52.18 g Moderate
- Total Fat 7.16 g Moderate
- Saturated Fat 1.36 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.15 mg Low Source
- Sodium 136.78 mg Moderate
- Fiber 11.39 g Good Source
- Sugar 20.74 g High
- Added Sugar 0.0 g Low Source
- Calcium 173.88 mg Moderate
- Iron 2.34 mg Moderate
- Potassium 820.52 mg Moderate
- Vitamin A 46.3 mcg_rae Low Source
- Vitamin C 15.76 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.