Air Fryer Recipe
Spaghetti squash
This air-fried spaghetti squash recipe is a quick and healthy alternative to traditional pasta, perfect for a low-carb meal.
Ingredients
- 1 medium-sized spaghetti squash
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- Optional: garlic powder
- Optional: Italian herbs
- Optional: Parmesan cheese
Method
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil and season with salt, pepper, and optional seasonings.
- Preheat air fryer to 180°C (356°F) and place squash halves cut side up in the basket.
- Cook for about 25 minutes, checking for doneness by scraping the flesh with a fork.
- Let cool slightly, then scrape out the flesh into strands and serve.
Why this works in an air fryer
Spaghetti squash becomes strand-like when heat softens the pectin between its fibres. The air fryer’s fast convection drives moisture off the cut surface, lightly concentrating flavour without waterlogging the flesh, while a thin oil layer improves heat transfer and helps the seasoning cling.
Equipment notes
Assumes a 5–6 litre basket that can hold both halves without touching the element; in a single-drawer model place the thicker neck ends towards the hotter back and rotate halfway, while dual-zone drawers may need 3–5 extra minutes if each half sits in a smaller, less powerful compartment.
Common pitfalls
- Flesh still comes away in hard, pale chunks at 25 minutes? It is undercooked; return cut side up for 5-minute bursts until a fork pulls long strands with light resistance.
- Edges browning while the centre stays firm? The halves are too large or too close to the element; lower to 170°C and continue cooking, or cut each half into two crosswise pieces for more even heat penetration.
- Wet, mushy strands with little separation? The squash has over-steamed or was cooked too long; scrape immediately onto a tray to let steam escape, and next time stop when the fork just releases strands.
- Seasoning tastes flat despite browning? Salt was only on the surface; after scraping, toss the strands with a small extra pinch of salt and Parmesan or herbs so the interior flesh is seasoned too.
Variations & substitutions
- Use smoked paprika and chilli flakes instead of Italian herbs; they toast quickly on the oiled surface, so keep them light to avoid bitterness.
- Swap olive oil for melted butter; it gives a richer flavour but browns faster, so check the cut edges from about 20 minutes.
- Add grated Parmesan only for the final 3–5 minutes; adding it at the start can make it catch before the squash is tender.
- For a lower-fat version, use an oil spray rather than brushing; the surface will be less glossy and may need an extra minute or two to soften fully.
Storage & reheating
Keep scraped strands in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes in a shallow layer, shaking once.
Nutrition
Calories: 250
