Easy Air Fryer Spaghetti Squash with Parmesan Cheese
My air fryer spaghetti squash comes out with long, tender strands that hold their shape instead of turning watery the way the oven can. All it takes is a squash, a little oil, and grated parmesan stirred into the warm strands for a savory, cheesy finish. It's my go-to air fryer side, ready in about 30 minutes, and it goes with almost any dinner.
Servings: 4 servings
Calories: 179kcal
Equipment
Ingredients
- 1 spaghetti squash
- 1-2 tablespoons olive oil
- salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the air fryer to 360°F.
- Cut the ends off the squash and slice it in half lengthwise. Scoop out the seeds. (If it's very hard to cut, microwave 3 to 4 minutes first to soften the skin.)
- Brush 1 to 2 tablespoons of oil over the cut sides. Don't skip the oil, or the squash will burn.
- Place the halves cut side up in the air fryer, trimming the long sides slightly if needed to fit.
- Cook the squash for 25 to 30 minutes, until a fork pierces the flesh easily. Pull it as soon as it's fork-tender so it doesn't burn.
- Drag a fork down the squash to pull the strands loose. Season with salt and pepper, then stir in the Parmesan.
Notes
Don't skip the oil, or the squash burns before it cooks through. Cook it cut side up so the squash browns, and pull it as soon as a fork slides in easily, since going longer can cause the squash to burn. To skip the cutting, air fry the whole uncut squash at 400°F for about 40 minutes, then cool, cut, and scoop.
Store leftover strands in an airtight container in the fridge for up to 5 days, or freeze the cooked strands up to 3 months and drain off any water after thawing. To reheat, warm them in the air fryer at 350°F for 2 to 4 minutes, with a little butter or oil so they don't dry out.
Nutrition
Serving: 1 | Calories: 179kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 342mg | Fiber: 3g | Sugar: 6g